flyinglentris
Disabled and Retired Veteran
Creamy Fruit Salad:
Ingredients:
1) Apple - 1
2) Banana - 1
3) Green seedless grapes - 12
4) Kiwi fruit - 2 medium
5) Mango chunks - 1/8 cup
6) Nectarine - 1
7) Orange - 1
8) Strawberries - 6 to 8 medium
9) Cantaloupe - 1/8
10) Lime juice - 2 tblspns.
11) Vanilla yogurt - 1-1/2 cup
12) Whipped topping - as required
NOTE: Ingredients will make about 8 to 10 servings.
Procedure:
1) Slice the apple and nectarine into thin wedges.
2) Soak the apple in lime juice to prevent it from yellowing.
3) Slice up the banana and kiwi fruit crosswise.
4) Remove the grapes from stems.
5) Cut the mango up into 1/4" cubes.
6) Peel and separate the orange wedges.
7) Cut away the skin from the cantaloupe.
8) Cut the cantaloupe into bite size pieces.
9) Remove stems from strawberries and cut each in half.
10) Mix all fruit and berries by tossing in a large mixing bowl.
11) Add vanilla yogurt and mix.
12) Spoon the fruit salad onto a serving dish.
13) Cover as desired with whipped topping.
14) Serve.
NOTE: Refrigerate the excess in a seal-able container.
Ingredients:
1) Apple - 1
2) Banana - 1
3) Green seedless grapes - 12
4) Kiwi fruit - 2 medium
5) Mango chunks - 1/8 cup
6) Nectarine - 1
7) Orange - 1
8) Strawberries - 6 to 8 medium
9) Cantaloupe - 1/8
10) Lime juice - 2 tblspns.
11) Vanilla yogurt - 1-1/2 cup
12) Whipped topping - as required
NOTE: Ingredients will make about 8 to 10 servings.
Procedure:
1) Slice the apple and nectarine into thin wedges.
2) Soak the apple in lime juice to prevent it from yellowing.
3) Slice up the banana and kiwi fruit crosswise.
4) Remove the grapes from stems.
5) Cut the mango up into 1/4" cubes.
6) Peel and separate the orange wedges.
7) Cut away the skin from the cantaloupe.
8) Cut the cantaloupe into bite size pieces.
9) Remove stems from strawberries and cut each in half.
10) Mix all fruit and berries by tossing in a large mixing bowl.
11) Add vanilla yogurt and mix.
12) Spoon the fruit salad onto a serving dish.
13) Cover as desired with whipped topping.
14) Serve.
NOTE: Refrigerate the excess in a seal-able container.
