Spring Fruit Salad
This healthy recipe comes from NDSU Extension Service.
Ingredients
• 1 15-oz.
can fruit cocktail, juice reserved
• 1 11-oz.
can mandarin oranges, drained (or 1 sectioned, diced orange)
• 1 apple,
cored and diced with peel
• 1 pear,
cored and diced
• 1
banana
• 1/2 cup
pecans or walnuts (optional)
• 4 oz.
reduced-fat cream cheese
• 2 tsp.
lemon juice
Directions
In a large bowl, combine fruit and nuts. In a small mixing bowl, mix cream cheese and lemon juice. Add enough fruit cocktail juice to achieve a smooth and creamy consistency. Fold the cream cheese mixture into the fruit mixture and toss. Cover and chill for 1 hour before serving. Before serving, slice banana, add to fruit salad and toss again.
Makes 6 servings.
Per Serving with nuts: about 223 calories, 10 grams (g) of fat, 32 g of carbohydrate, and 4 g of fiber.
Per Serving without nuts: about 159 calories, 4 g of fat, 30 g of carbohydrate, and 3.5 g of fiber.
