Frozen Fruit Salad Mold Recipes
FROZEN FRUIT MOLDS
Our home economists filled muffin tins with mint leaves, summer fruits and tangy juices, then simply set them in the freezer to create these icy molded cups.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice. Place a mint leaf in each of 12 jumbo muffin cups; top each with a banana slice. Divide the pineapple, grapes, grapefruit, cherries and remaining bananas among muffin cups., In a small bowl, combine the pineapple juice, lime juice and reserved juice. Pour 1/4 cup into each muffin cup. Cover and freeze for 3 hours or until firm. Remove from the freezer 30 minutes before serving. Invert onto a baking sheet.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
FROZEN FRUIT SALAD MOLD
From Faye Hintz of Springfield, Missouri comes a new kind of fruit salad. "The thought of something chilled was so appealing to me one hot day," relates Faye. "I combined frozen and fresh ingredients. It's a treat we eat often now."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- In a medium bowl, toss bananas with lemon juice; set aside. In a large bowl, combine remaining ingredients; mix well. Add bananas., Pour into an ungreased 14-cup star-shaped or other mold or plastic freezer containers. Freeze for several hours or overnight. Unmold 20 minutes before serving.
Nutrition Facts :
FROZEN DAIQUIRI SALAD
Mmmm...this is so good! Rich and tangy to taste, beautiful to look at. While I love it as a salad, I have also used it for a refreshing summer dessert. My niece, Carrie, shared this recipe with me and I bless her for it. Cooking time is actually freezing time.
Provided by Lorraine of AZ
Categories Fruit
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Allow cream cheese to soften at room temperature.
- With electric mixer, cream the softened cream cheese in a large bowl. Blend in thawed Cool Whip and daiquiri mix.
- Stir in the drained pineapple and chopped walnuts, if used. Add green food coloring to achieve a pleasing pale green color.
- Pack into a desired mold; a loaf pan works well. Freeze 4 hours or overnight. Take out 15-20 minutes before serving.
- To serve: Unsold on an attractive patter. Garnish with whole strawberries, cherries or slices of kiwi. Add mint sprigs or leaves, if desired.
Nutrition Facts : Calories 206.6, Fat 17.1, SaturatedFat 12.4, Cholesterol 31.2, Sodium 91.3, Carbohydrate 11.9, Fiber 0.3, Sugar 10.8, Protein 2.6
FROZEN FRUIT SOUR CREAM SALAD
My Mom gave me a recipe box years ago. I treasure it because it has handwritten recipes from her and my late Nana (her mother). I do remember that my Mom got this recipe from Mrs. Barbara Taylor, our Winston-Salem neighbor, and served it over a leaf of lettuce (fancy presentation back then) in my youth. It's a delicious summer side.
Provided by RoswellRecipeReader
Categories Fruit
Time 8h20m
Yield 6-12 frozen molds, 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix together and pour into molds (my Mom used tupperware ones and I have smaller ones). Note number of servings depend upon mold size.
- Freeze (8 hour cook time is freeze time).
- Thaw 15 minutes minutes before serving.
- Serve in whatever elegant manner you determine and enjoy!
MOM'S FROZEN FRUIT SALAD
This fruit salad is a family favorite handed down to me by my mother, Marjorie V. Hutchinson.
Provided by Beth Steinke
Categories Salad Fruit Salad Recipes
Time 8h25m
Yield 12
Number Of Ingredients 10
Steps:
- Beat cream cheese in a large mixing bowl using an electric mixer until fluffy. Add sour cream, sugar, and salt; mix well.
- Drain pineapple, reserving the juice. Dip banana pieces into the pineapple juice and place in a bowl. Add cherries, oranges, and the pineapple.
- Add marshmallows to the cream cheese mixture; fold in the fruit mixture. Grease a fluted tube pan with cooking spray and turn the fruit salad out into the pan.
- Cover and freeze salad for at least 8 hours. Unmold and let stand at room temperature at least 10 minutes before cutting.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 23.4 g, Cholesterol 29 mg, Fat 10.6 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 6.6 g, Sodium 122.3 mg, Sugar 18.9 g
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From Faye Hintz of Springfield, Missouri comes a new kind of fruit salad. "The thought of something chilled was so appealing to me one hot day," relates Faye. "I combined frozen and fresh ingredients. It's a treat we eat often now."
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