Drain tropical fruit salad.
Combine cottage cheese, yogurt and raisins.
Layer in 4 glasses cottage cheese mixture, fruit salad and granola.
Makes 4 servings.
Drain Tropical fruit salad; reserve juice.
Add enough water to make 1 3/4 cups liquid.
Heat liquid to boiling.
Stir in gelatin until dissolved.
Chill until slightly thickened.
Stir in fruit salad.
Pour in 1-quart mold or 8 foil muffin pan liners.
Chill until firm.
Unmold onto plate to serve.
Garnish as desired. Serves 6 to 8.
Drain fruit salad. Mix sour cream and milk. Pour over fruit. Let set in refrigerator for 2 hours.
Whirl salad and yogurt together until smooth.
Great chilled or in blender.
Drain fruit salad.
Combine cottage cheese and yogurt.
Layer in glasses or bowl:
cottage cheese mixture, fruit salad and granola.
Drain fruit salad, reserving 1/4 c. juice.
In a bowl, combine yogurt, honey and reserved juice.
Fold in fruit salad, apple, strawberries and grapes.
Serve immediately.
Serves 4.
jam, remaining undrained pineapple, undrained tropical fruit and pudding.
Repeat layers
Drain tropical fruit salad. Combine cottage cheese, yogurt and raisins. In 4 parfait glasses or glass bowls, layer cottage cheese mixture, fruit salad and granola. Serves 4.
In glass dish, layer yogurt, granola and fruit salad, then repeat with yogurt, granola and crushed pineapple.
ntire can of tropical fruit salad until smooth. Set tropical fruit puree into a separate
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Coat a broiler pan with nonstick cooking spray. Toss fruit salad, corn, onion, chile peppers, and cilantro in a small bowl. Reserve.
Place fish on the prepared broiler pan; broil 4 minutes. Turn fish over, brush with lime juice, and sprinkle with paprika. Broil until fish flakes easily with a fork; 3 to 5 additional minutes. Top fish with salsa to serve.
Mix together Pineapple Chunks (with juice), Tang, and Instant Vanilla Pudding until incorporated.
Drain juice from canned Tropical Fruit and add fruit to Pineapple mixture.
Cool mixture until ready to serve (juice will thicken.).
Slice bananas (just before serving) and mix ingredients together.
Serve from bowl or from individual champagne glasses with a sprig of mint for decoration.
NOTE: Best when kept cool or served immediately.
Blend in blender until smooth.
Drain fruit and save juice.
Use juice (about 3 cups). Sprinkle pudding and cook until thick.
Let cool.
Chop bananas and put in bowl.
Add about 3 tablespoons lemon juice.
Mix. Spoon out bananas.
Add all other fruit and mix with pudding.
This is a fat-free salad.
Stir 3 cups water and sugar in medium saucepan on high heat until sugar dissolves; bring to a boil. Reduce heat to low; simmer without stirring for 5 mins.
Split vanilla bean in half lengthwise; scrape seeds into pan. Add pod, ginger and star anise; simmer for 10 mins or until syrup thickens. Discard pod; cool syrup to room temperature. Stir in lime peel and juice and mint.
Combine remaining ingredients in large bowl. Pour syrup over fruit; stir gently to combine. Cover. Refrigerate until fruit salad is cold.
Sprinkle the gelatin over the just-boiled water. Whisk vigorously with a fork, until dissolved. Set aside to cool slightly.
In a small saucepan, heat the coconut cream and palm sugar together on medium heat. Stir until the sugar has dissolved. Remove from heat and whisk in gelatin mixture. Set aside to cool for 5 mins. Stir through the yogurt and cinnamon, mixing well. Pour into glasses or molds. Chill overnight.
To make the fruit salad: toss together the mango, passion fruit and coconut. Serve with the panna cotta.
ntil combined.
Fold in fruit bits and nuts.
Spread
To make the lime and ginger syrup, combine sugar, lime juice, ginger and 1/2 cup water in a small saucepan. Stir over high heat until sugar has dissolved then bring to a boil. Boil for 5 mins, or until syrup thickens. Remove from heat and stir in lime zest. Let cool.
Combine fruit and coconut in a large bowl. Add syrup and toss to coat. Cover and refrigerate for 1 hour. Serve sprinkled with mint.
Drain and reserve juice from tropical fruit.
Combine reserved juice, water and orange gelatin.
Heat until dissolved. Fold in whipped topping.
Mix in tropical fruit, cottage cheese and nuts.
Chill.
Serve dishes of fruit with dollop of yogurt and sprinkle of brown sugar.