Wednesday, May 12, 2010

Pistachio Fruit Salad

Simple? Check. Less than 5 ingredients? Check. Quick? Check. Tasty? Check. Chock full o' fruit so the whole family gets more of their daily servings? Check. Diabetic friendly? Check. Low-fat? Check. Low-sodium? Check. Meatless? Check. Wow --- this dish has a lot going for it!Pistachio Fruit Salad
Taste of Home's Light & Tasty Annual Recipes 2005

1 can [20 oz.] crushed unsweetened pineapple
1 pkg. [1 oz.] sugar-free instant pistachio pudding mix
1 can [15 oz.] unsweetened fruit cocktail, drained
1 can [11 oz.] reduced-sugar mandarin oranges, drained
1 c. reduced-fat whipped topping

Drain pineapple, reserving juice. In a bowl, whisk together reserved juice and pudding mix for 2 minutes [mixture will be thick]. Stir in the pineapple, fruit cocktail and mandarin oranges. Fold in whipped topping. Cover and refrigerate until serving. Yield: 6 servings.

I made this last night and had some with my tuna melt, which turned out to be open-faced on really good Italian bread 'cause it was on sale. I enjoyed it with dinner, then had some for breakfast here at work this morning. Buppy hasn't tried it yet, but we'll have some for dinner tonight. I'm hoping he likes it; my main concern is the mandarin orange segments --- he's not a fan. Hopefully they'll blend in with the pineapple and fruit cocktail enough that he at least won't feel the need to pick them out. Enjoy!

1 comment:

  1. That's a traditional holiday dessert at our house, we've always called it 'Green Gorp'


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