Food and Nutrition


| Share

Summer Fruit Salad II

This healthy recipe comes from NDSU Extension Service.


•    8 oz. carton frozen low-fat whipped topping, thawed
•   3 1/2 oz. pkg. instant vanilla pudding mix
•    1 orange, peeled and cut up
•    2 c. crushed pineapple with juice
•    1 c. miniature marshmallows
•    1 c. sliced fresh strawberries
•    2 sliced bananas
•   1 c. fresh blueberries



In large bowl, combine whipped topping, pudding mix, orange, crushed pineapple and marshmallows. Cover and refrigerate. Just before serving, layer salad in a glass bowl with strawberries followed by one-third of pudding mixture, bananas followed by one-third of pudding mixture and blueberries followed by one-third of pudding mixture.

Makes 10 servings.

Per Serving: about 117 calories, 2.9 grams (g) of fat, 37 g of carbohydrate, and 2 g of fiber.

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.