How fun & festive does this look?! (photo courtesy of Pillsbury.com)
Layered Fruit Flag Salad
Courtesy of Pillsbury.com
Yield: 12 servings
cans (8 oz each ) pineapple tidbits in juice
medium bananas, sliced
pints (6 cups) fresh strawberries
containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
cups frozen (thawed) whipped topping
tablespoons powdered sugar
cups cubed (1/2 to 3/4 inch) cantaloupe, well drained
pints (3 cups) fresh blueberries
cups miniature marshmallows
1. Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
2. In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
3. In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
4. If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.
Tip: You could vary this salad to suit your taste. Why not add or substitute red or green grapes, raspberries or honeydew melon? Chopped pecans, walnuts or pitted dates are also delicious in the salad.
Nutritional Information1 Serving: Calories 210 (Calories from Fat 25) Total Fat 3g (Saturated Fat 2g, Trans Fat 0g) Cholesterol 0mg Sodium 40mg Total Carbohydrate 41g (Dietary Fiber 4g, Sugars 31g) Protein 4g