Whip the cream (any brand).
Blend with mayonnaise; add salt. Strain syrup from can of fruit salad and mix the fruit salad with the blended mixture.
Freeze until solid.
Cut into squares and serve on lettuce leaf.
Makes 6 servings.
ay be used in the Frozen Fruit Salad are: drained diced orange sections
up lime syrup for mojito fruit salad.
To make sorbet, churn
Lemongrass and Coconut Milk Syrup: In a saucepan, bring all the ingredients to a boil. Simmer for about 2 minutes. Strain and refrigerate until completely chilled, about 30 minutes.
Fruit salad: In a bowl, combine all the ingredients.
Drizzle with the lemongrass and coconut milk syrup just before serving.
Tips: If you make this fruit salad in advance, add the bananas and kiwis at the last moment. If you can't find lemongrass, use the grated zest of 1 one lime.
Mash bananas (I use mixer), then add fruits and Special Dressing.
Fold in whipped cream.
May be frozen in refrigerator trays or in large pan in freezer.
If dressing is desired as topping, double the dressing recipe.
irm.
For the fruit salad, combine all fruit in a large glass
br>For the Summer Fruit Salad:
Mix fruit in a bowl.
Put yogurt and frozen fruit in a blender.
Blend
br>Meanwhile, prepare the vodka fruit salad: In a small bowl, stir
In a parfait or sundae glass, layer some fruit salad, top with 1/2 of the yoghurt per serving, and layer more fruit on top. Drizzle with 1 tblsp honey per serving (or to taste), sprinkle with 2 tblsps of walnut pieces per serving and a sprinkle of cinnamon.
Enjoy!
Drain peaches and apricots.
In 9 x 13-inch pan cut peaches and apricots in small chunks.
Stir in strawberries.
Stir in orange juice.
Add lemon juice.
Slice bananas into mixture.
Put fruit salad into a couple of containers and put into freezer.
Before eating, thaw until just barely crunchy.
If thawed completely, it will be too soupy.
Chill all fruits, dipped in syrup or juice to prevent discoloration or drying out.
When cold, drain all fruits.
Be careful to keep each piece of fruit in tact.
Set aside.
Fold in whipped cream into mayonnaise.
Carefully fold whipped mixture into fruits.
Arrange fruit salad in a bowl and garnish with maraschino cherries.
Fruit salad may be served as is, or freeze and then serve.
Serves 12.
In large bowl (preferably a punch bowl), add frozen fruit, fresh bananas, fresh strawberries, pineapple and pineapple juice. Let stand 20 minutes, then serve.
Great at barbecues.
Beat together the cream cheese and mayonnaise.
Fold in whipped cream, cherries, drained fruit cocktail, and marshmallows.
Pour into a 1-quart freezer container.
Garnish with additional maraschino cherries.
Freeze fruit salad until firm.
Pour the canned fruit, with its juice, into a
Drain and save juice from pineapple and fruit salad.
Mix pudding and pineapple juice until smooth.
Mix fruit.
Refrigerate until chilled.
br>Mix the ingredients for fruit salad and chill in the refrigerator
Combine flour and sugar; stir in egg, then fruit juices. Cook, stirring, over hot water until thick.
Cool.
Whip the cream; fold in.
Serve over fresh fruit or with jellied fruit salad.
Drain fruit salad.
Combine cottage cheese and yogurt.
Layer in glasses or bowl:
cottage cheese mixture, fruit salad and granola.
Fill Blender to 2/3 full [approximately 4 cups] with frozen fruit. Pour in enough lemonade to cover the fruit plus an inch. Affix lid and blend until smooth. If blender blade starts to spin but not mix, add a splash more lemonade and continue to blend until smooth.