Summer Oranges Fruit Salad Recipe

Ingredients

• 2 medium navel oranges, peeled and sectioned
• 2 medium kiwifruit, peeled and sliced
• 1-1/2 cups halved seedless red grapes
• 1 cup sliced peeled apple
• 1 cup diced honeydew
• 1 cup fresh blueberries
• 1/4 cup orange juice
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1-1/2 cups sliced ripe bananas

Directions

• In a large salad bowl, combine the first six ingredients. In a small bowl, combine the orange juice, honey and lime juice. Drizzle over fruit mixture; toss to coat. Chill until serving. Add bananas just before serving. Serve with a slotted spoon. Yield: 8 servings.

Nutritional Facts:
3/4 cup equals 120 calories, 1 g fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 31 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchange: 2 fruit.

Summer Fruit Salad With Mint Sugar

Ingredients

• 1/4 cup loosely packed fresh mint
• 3 tablespoons sugar
• 1 1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved
• 3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
• 1/2 lb seedless green grapes (1 1/2 cups)

Directions

• Pulse mint and sugar in a food processor until finely ground.
• Sprinkle mint sugar over fruit in a large bowl and toss gently to combine.
• Let stand 5 minutes before serving.

Almond Jelly with Fruit Cocktail Recipe

Ingredients

• 4 1/2 ounces agar powder
• 1 teaspoon almond extract
• 1 1/2 cups water
• 1 1/2 cups fresh milk
• 1/4 cup granulated white sugar
• 1 can (30 ounces) fruit cocktail

Cooking Procedure:

1. Combine milk and agar powder. Stir
2. Add almond extract and mix well. Set aside.
3. Boil water and put-in sugar. Stir until well dissolved.
4. Pour-in the agar and milk mixture and let boil while gently stirring.
5. Let the temperature cool down then transfer to a shallow contaner.
6. Refrigerate for 2 to 3 hours.
7. Slice the jelly into squares and mix with the fruit cocktail.
8. Serve for dessert. Share and enjoy!

Grandma's Gelatin Fruit Salad Recipe

Ingredients:

• 2 cups boiling water, divided
• 1 package (3 ounces) lemon gelatin
• 2 cups ice cubes, divided
• 1 can (20 ounces) crushed pineapple, liquid drained and reserved
• 1 package (3 ounces) orange gelatin
• 2 cups miniature marshmallows
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 cup reserved pineapple juice
• 1 egg, lightly beaten
• 1 tablespoon butter
• 3 large bananas, sliced
• 1 cup whipped topping
• 1/2 cup finely shredded cheddar cheese

Directions:

1. In a large bowl, combine 1 cup water and lemon gelatin. Add 1 cup ice cubes, stirring until melted. Stir in pineapple. Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until set but not firm.
2. Repeat with the orange gelatin, remaining water and ice. Stir in marshmallows. Pour over lemon layer; refrigerate until firm.
3. Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in reserved pineapple juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
4. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter. Cool to room temperature without stirring. Refrigerate for 1 hour or until chilled.
5. Arrange bananas over gelatin. Stir whipped topping into dressing. Spread over bananas. Sprinkle with cheese. Yield: 12-15 servings.

Nutritional Facts:

• 1 piece equals 194 calories, 3 g fat (2 g saturated fat), 20 mg cholesterol, 64 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

Gelatin Fruit Salad Recipe

Ingredients:

• 1 cup unsweetened applesauce
• 1 package (.6 ounces) sugar-free cherry gelatin
• 1 can (12 ounces) or 1-1/2 cups diet ginger ale
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• Apple slices and fresh mint, optional

Directions:

• In a saucepan, bring the applesauce to a boil; remove from the heat.
• Stir in gelatin until dissolved. Slowly add ginger ale and pineapple. Pour into a 2-qt. serving bowl. Chill until set. Garnish with apples and mint if desired. Yield: 8 servings.

Nutritional Analysis:
One serving equals 30 calories, trace fat (0 saturated fat), 0 cholesterol, 53 mg sodium, 7 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1/2 fruit.

Watermelon Fresh Fruit Salad Recipe

This recipe makes enough to fill up a 3 qt bowl and will feed about 4-5 people.
Things you will need:

• Watermelon, only one disc
• Apple (1)
• Pear (1)
• Strawberries (5-6)
• Banana (2)
• Kiwi (1)

Steps:

1. Gather all the fruits and give them a good washing.
2. Peel and pit apple, pear and kiwis and shop them up in cubes of any size you like ;) Place in a mixing bowl.
3. Discard the skin of bananas and cut them in rings.
4. Cut the end of strawberries and chop them in cubes as well. Add to the rest of the fruits.
5. Slice the watermelon in half, get the seeds out if not seedless, cut a small disk and lay it flat on the cutting board. Cut the skin of the slice in a circle and chop up in bite size pieces.
6. Combine all the ingredients, mix well, and make sure not to squash the fruit. Leave it in a fridge for an hour to let the flavors combine and you are DONE!

Tips & Warnings:
To keep the salad from turning brown squeeze a few drops of lemon juice on top.
Bananas usually turn brown very quickly, so if you plan on eating in a day or two add bananas right before serving.
Be as creative as you can: add regular or flavored yogurt with some nuts or get strawberry dressing from any groceries store, ice cream with some chocolate shell to pore over the top is always great too!
Try adding brown sugar or honey if there is not enough sweet fruits in the salad or if the fruits are out of season.
If the goal is to lose weight try staying away from: canned fruits, bananas and dates (50g). They are all pack with over 100 calories per piece!