Frozen Fruit Salad
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
16 |
32 |
48 |
64 |
80 |
96 |
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Ingredients: |
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Cream cheese |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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Sugar |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
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Crushed pineapple |
20 oz. |
40 oz. |
60 oz. |
80 oz. |
100 oz. |
120 oz. |
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Frozen strawberries, thawed |
10 oz. |
20 oz. |
30 oz. |
40 oz. |
50 oz. |
60 oz. |
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Frozen raspberries, thawed |
10 oz. |
20 oz. |
30 oz. |
40 oz. |
50 oz. |
60 oz. |
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Frozen blueberries, thawed |
10 oz. |
20 oz. |
30 oz. |
40 oz. |
50 oz. |
60 oz. |
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Sour cream |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
Assembly Directions:
Beat cream cheese and sugar until fluffy. Drain pineapple, and then add pineapple, strawberries, raspberries, and blueberries. Mix well. Fold in sour cream.
Freezing Directions:
Spread in 9x13 pan. Cover and seal, label, and freeze.
Serving Directions:
To serve, thaw 15-30 minutes before cutting.
Cindy’s Comments:
This salad is a great way to incorporate fruit into your family's diet. It's cool enough to be offered as a frozen treat instead of ice cream. It's a great dessert or side dish that we take camping on hundred degree days!
Food Program Notes:
One-half cup frozen fruit salad serves as a fruit serving for the Food Program.
Per Serving: 194 Calories; 10g Fat (42.9% calories from fat); 2g Protein; 27g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 54mg Sodium.
Exchanges: 1 Fruit; 2 Fat; 1/2 Other Carbohydrates.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.