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Smorgasbord Fruit Salad

Jam-packed full of fresh fruits.

Nutrition Facts: ; Calories 81; Fat 1g; Cholesterol 14mg; Sodium 5mg; Carbohydrate 18g; Fiber 2g; Protein 1g
Yield: Serves 30


  • 1- 20 oz. can pineapple chunks
  • Splenda equivalent to 2/3 cup sugar
  • 2 Tbs. flour
  • 1/4 cup orange juice
  • 2 Tbs. lemon juice
  • Egg substitute equivalent to 1 egg
  • 2 cups light whipped topping
  • 3 pints fresh strawberries, sliced
  • 6 medium firm bananas cut into 1/2-inch pieces
  • 6 cups green grapes
  • 6 kiwifruit, peeled, halved and sliced


  1. Drain pineapple, reserving juice; set pineapple aside
  2. In a saucepan, combine sugar substitute and flour
  3. Stir in the orange juice, lemon juice and reserved pineapple juice
  4. Bring to a boil
  5. Remove from the heat
  6. Stir a small amount of hot mixture into egg substitute; return all to the pan; stirring constantly
  7. Bring to a boil; cook and stir for 2 minutes or until thickened
  8. Cool to room temperature; stirring several times, about 20 minutes
  9. Fold in whipped topping
  10. In a large bowl, combine remaining fruit and reserved pineapple
  11. Add dressing; toss to coat
  12. Serve immediately

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