Low Sugar Fruit Salad Recipes

Steps:

• In large airtight container add 2 cans crushed pineapple (juice included). Add the 2 pkgs of Vanilla Pudding and Tang to taste. Whisk together until smooth. Then add 1/2 the juice from Maraschino Cherries, Mix well. Then add all of the remaining ingredients, folding together to incorporate. May be served immediately; but better when chilled. Enjoy!!

Steps:

• Peel and dice 2-3 apples and place in a large mixing bowl. Slice 2 bananas and add to the bowl. Add the juice of 1/2 lemon (or 1 lime) and stir to blend.
• Drain the can of mandarin oranges (packed in light syrup) and add to the mixing bowl.
• Drain the can of crushed pineapple (packed in light syrup) and add to the mixing bowl.
• Add the chopped walnuts to the mixing bowl.
• Mince the maraschino cherries and add to the fruit (optional).
• Drain the can of sliced peaches (packed in light syrup). Place the peach syrup into a cereal bowl and set aside.
• Dice the peaches and add to the mixing bowl along with the other fruit.
• Add 2-3 Table. sugar-free instant (must be instant) vanilla dry pudding mix to the peach syrup and stir to blend. If the fruit that you used is somewhat tart, or if you like your fruits to be extra sweet, add 2-4 Tablespoons stevia or other zero calorie sugar.
• Stir until well mixed. Pour over the fruit and carefully combine.
• Place in the fridge until serving time.
• Variations with full sugar: 1. Make the salad using heavy syrup in your canned fruits, regular (not sugar-free) instant vanilla dry pudding mix, and regular (not zero calorie) sugar. 2. To make an old-fashioned sauce that was often used on fruit salads, take 1/2 cup mayonnaise and place in a cereal bowl. Add 2-4 Table. sugar to the mayonnaise, then slowly add the peach syrup (or you can use milk) to thin the mayonnaise mixture. Pour over the fruit and blend. 3. Take 3/4 cup heavy cream. Add sugar to taste and mix well. Pour over the fruit and blend.

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Steps:

• In a large bowl combine the fruit and set aside.
• In another bowl whisk milk, orange juice concentrate and pudding mix for 2 minutes or until smooth.
• Add sour cream and mix well.
• Fold mixture into fruit and cover and refrigerate until serving.