Recently Viewed Recipes
 
  Top Searches
 
 

Alisa's Frozen Fruit Salad

"A vintage recipe from an old community cookbook I found at a yard sale called "Taste of Heaven." This reminded me of the types of fruit salads I used to see at potlucks as a kid. The original version calls for mayo, but I think today's tastes call for Greek yogurt or sour cream instead. The original version also called for fruits packed in heavy syrup, but I used the type that is in natural fruit juice instead."

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 (15 ounce) can fruit cocktail, drained, reserving juices
  • 1 (8 ounce) can crushed pineapple, drained, reserving juices
  • Water, as needed
  • 1 (4 serving size) small box lemon gelatin
  • 1 pinch salt
  • 2 tablespoons lemon juice
  • 1/2 cup mini marshmallows
  • 1/2 cup Greek yogurt (plain or vanilla) or sour cream or mayonnaise
  • 1 cup whipped cream, measured after whipping, plus extra for garnishing, if desired
  • 3 to 4 drops red food coloring, or as needed to tint the salad light pink
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

You will need a medium-large sized gelatin mold or seal-able, freeze-able bowl. Spray lightly with unflavored nonstick spray.

Step 2

Set a mesh strainer over a glass measuring cup and let the fruit drain, saving all of the juices from the cans. Chill the fruit in a covered container for now.

Step 3

Add enough water to the fruit juice to measure about 1 1/3 cups liquid. Pour into a small saucepan and bring to a boil.

Step 4

Remove the saucepan from the heat and dissolve the lemon gelatin in the liquid. Whisk in a tiny pinch of salt and the lemon juice. Cover and chill until partially set, about 1 1/2-2 hours.

Step 5

Once the gelatin has partially set, add the fruit and marshmallows and stir to combine. Fold in the yogurt, sour cream, or mayo (whichever you prefer), followed by the whipped cream and a few drops of red food coloring to tint the mixture a light pink color.

Step 6

Pour into the prepared gelatin mold, cover, then freeze overnight or until firm.

Step 7

Loosen edges carefully, using a butter knife, before unmolding. I set my sealed container into a bowl of hot water for a couple of minutes to help loosen it, then dropped a plate on top of the open container and flipped it over - it came out very easily.

Step 8

Serve immediately, freezing any leftovers. Serve extra whipped cream on the side, if desired. (NOTE: I found it easier to eat if I let the mold defrost a short time before unmolding; not long enough to have it start melting, just long enough to slice a bit easier).

  Nutritional Facts
 
 
  • Serving Size: 1 (131.9 g)
  • Calories 96.3
  • Total Fat - 5.1 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 30.5 mg
  • Sodium - 340.7 mg
  • Total Carbohydrate - 8.2 g
  • Dietary Fiber - 0 g
  • Sugars - 5.4 g
  • Protein - 5 g
  • Calcium - 19.8 mg
  • Iron - 0.3 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
0 reviews