Chewin'

the News

June 2004

Frozen Fruit Salad

Cindy Clark, IA

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Recipes:	1	2	3	4	5	6
Servings:	16	32	48	64	80	96
Ingredients:
Cream cheese	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Sugar	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Crushed pineapple	20 oz.	40 oz.	60 oz.	80 oz.	100 oz.	120 oz.
Frozen strawberries, thawed	10 oz.	20 oz.	30 oz.	40 oz.	50 oz.	60 oz.
Frozen raspberries, thawed	10 oz.	20 oz.	30 oz.	40 oz.	50 oz.	60 oz.
Frozen blueberries, thawed	10 oz.	20 oz.	30 oz.	40 oz.	50 oz.	60 oz.
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.

Nutritional Info: Per 1/2 cup serving

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.

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