Alisa's Frozen Fruit Salad
Recipe: #6418
September 05, 2012
Categories: Salads, Cherry, Peach, Pineapple, Baby Shower, Brunch, Easter Potluck, Canned Fruit, Gelatin/Jello, more
"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."
Original is 10 servings
Ingredients
Nutritional
- 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
Step by Step Method
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).
Tips
No special items needed.
2 Reviews
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