Fruit Salad Parfaits

Serving Size  : 0     Preparation Time :0:15

Categories    : Breakfast Foods                 Desserts

                Fruit                           Snacks

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  12            ounces  Fruit Flavored Yogurt

  3 3/8         ounces  Instant Vanilla pudding and pie filling

  16            ounces  Cool Whip®

  16            ounces  Mixed fruit -- fresh, frozen or canned

 

Mix the pudding mix and yogurt together well.

 

Mix in the whipped topping

 

Add Fruit and enjoy.

 

Description:

  "Easy to make and tasty to eat."

Start to Finish Time:

  "0:15"

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Per Serving (excluding unknown items): 1960 Calories; 89g Fat (44.2% calories from fat); 9g Protein; 242g Carbohydrate; 9g Dietary Fiber; 6mg Cholesterol; 404mg Sodium.  Exchanges: 7 1/2 Fruit; 17 1/2 Fat; 8 1/2 Other Carbohydrates.

Citrus Fruit Salad

Serving Size  : 6     Preparation Time :0:15

Categories    : Breakfast Foods                 Fruit

                Snacks

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  3              whole  naval orange -- peeled, seeded, sectioned, with no pith

  2              whole  ruby red grapefruit -- peeled, seeded, sectioned, with no pith

  4              whole  Clementimes -- peeled, seeded, sectioned, with no pith

  1         tablespoon  lime juice

  1         tablespoon  honey

     2/3           cup  vanilla yogurt

     1/3           cup  granola

 

When preparing the citrus fruits do so over a bowl to catch all the juices. Cut larger section pieces in bite sized pieces.

 

Place citrus fruits into serving bowl.

 

Mix the saved fruit juices, with the lime juice  to make a dressing for the salad.  Pour over the fruit segments.  May be refrigerated at this point overnight.

 

To server place in six separate bowls, top with a dollop of the yogurt and sprinkle with granola.

 

Description:

  "A treat for breakfast."

Start to Finish Time:

  "0:15"

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Per Serving (excluding unknown items): 121 Calories; 3g Fat (19.8% calories from fat); 3g Protein; 23g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 14mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : Can be made the night before and held over.

Spinach and Strawberry Salad

Serving Size  : 8     Preparation Time :0:15

Categories    : Fruit                           Salads

                Vegetables

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  2            bunches  fresh spinach -- torn

  4               cups  fresh strawberries -- sliced

     1/2           cup  oil

     1/4           cup  white wine vinegar

     1/2           cup  sugar

     1/4      teaspoon  paprika

  2        tablespoons  sesame seeds

  1         tablespoon  poppy seeds

 

In large salad bowl mix the spinach and strawberries.

 

Mix the remaining ingredients together well in a separate container to use as a dressing as needed.

 

Drizzle dressing over the salad mixture and serve. 

 

Description:

  "When Spring, springs then it's time for this fresh favorite!"

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Per Serving (excluding unknown items): 213 Calories; 16g Fat (63.1% calories from fat); 1g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates.

 

Serving Ideas : Fry crisp and crumple bacon to add to the top of this dish along with crunchy croutons and even a bit of shredded cheese if desired.  Great served just as the basic recipe.

 

NOTES : You could also simply mix the strawberries and spinach then use a commerically prepared poppy seed dressing.

Chicken or Tuna Salad with Fruit

Serving Size  : 1     Preparation Time :0:00

Categories    :

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     1/2           cup  cooked chicken -- diced

     1/2           cup  red grapes -- halved OR dried fruit such as raisins or crasins

     1/4           cup  red onion -- diced

     1/4           cup  celery -- diced

     1/4           cup  cheese -- diced, optional

     1/4           cup  mayonnaise -- or to taste

     1/4           cup  pecans -- chopped, optional

 

Mix all together well and serve cold either as a salad, or on a sandwich made with whole grain bread or in a whole grain wrap.

 

Description:

  "A great use for leftover roasted or rotissoire chicken, the sweetness of the fruit gives a whole new aspect to plain old chicken salad."

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Per Serving (excluding unknown items): 766 Calories; 68g Fat (76.0% calories from fat); 26g Protein; 23g Carbohydrate; 4g Dietary Fiber; 79mg Cholesterol; 396mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fruit; 7 1/2 Fat.

 

NOTES : You can change the quantitites to suit your tastes.  I have used various other fruits both dried and fresh to make this meal and been quite happy with all the variations.   I have also made it with tuna instead of chicken with good results.

Fruit Bowl Sundae

Serving Size  : 4     Preparation Time :0:15

Categories    : Desserts                        Fruit

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     1/3           cup  Whipping cream

  2        tablespoons  Chocolate syrup

  2              whole  Oreos -- crushed

  2             medium  bananas -- sliced

  1                cup  strawberries -- sliced

  2        tablespoons  shredded coconut -- toasted

  2        tablespoons  nuts and seeds -- optional

 

In a chilled mixing bowl whip cream until soft peaks form.

 

Fold in chocolate syrup and cookie crumbs gently.

 

Arrange fruit in a dessert bowl then top with dollops of the chocolate mixture.

 

Sprinkle with coconut and/or nuts/seeds.

 

Serve immediately.

 

Description:

  "A twist on the standard banana split."

Start to Finish Time:

  "0:15"

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Per Serving (excluding unknown items): 181 Calories; 9g Fat (42.0% calories from fat); 2g Protein; 26g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 50mg Sodium.  Exchanges: 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : There is no ice cream in this sundae, but you could serve it on top of ice cream if desired.

 

I have also done a variation of this where I simply used whipped cream with mini chocolate chips stirred in on top of the fruit.

Broccoli and Grape Salad

Serving Size  : 8     Preparation Time :0:30

Categories    : Fruit                           Salads

                Vegetables

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1              bunch  broccoli -- broken into flowerettes

  1              bunch  grapes, cut in half -- OR equivalent in raisins or currants

  1              pound  bacon -- cooked and crumbled

     1/4           cup  red onion -- finely chopped

  1                cup  sunflower seeds -- OR chopped nuts, other seeds or a combination of all

  1              whole  red apple -- finely chopped

                 

                        DRESSING--Mix together the below OR use 1 1/2 cup of your favorite bottled dressing

  1                Cup  Mayonnaise

     1/2           cup  sugar -- OR the equivalent in sugar substitute OR honey

     1/4           cup  red wine vinegar

 

Mix the salad ingredients together.

 

Mix together well the salad ingredients.  Pour over the salad.

 

Either serve immediately or Store the dressing separate ,  cover the salad and refrigerate for up to a day ahead of time.  Mix together just before serving.

 

Description:

  "This salad can be made with a variety of nuts, seeds, grapes, or raisins and come out delicioous every time."

Start to Finish Time:

  "0:30"

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Per Serving (excluding unknown items): 709 Calories; 61g Fat (74.1% calories from fat); 24g Protein; 24g Carbohydrate; 5g Dietary Fiber; 58mg Cholesterol; 1083mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 1 Other Carbohydrates.

 

Serving Ideas : Serve as a side dish to any variety of meals, or with the addition of a cheese as a salad meal in it's self.

 

NOTES : I've made this where I've added small cubes of cheese of various varieties in place of or in addition to the bacon.

I've also substituted small bits of other cooked meats such as ham, or chicken in place of or in addition to the bacon.