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Fruit Salad w/ Cool Lime Dressing The Pampered Chef®
Super Salads Recipe Cards 2003
8 Cups assorted fresh fruit such as Cantaloupe, honeydew or watermelon balls; pineapple chunks; halves strawberries; blueberries or grapes
1 Lime or Lemon
1 Container (8 ozs.) light Key Lime or Lemon Yogurt
1 Cup thawed, frozen whipped topping
Sweetened flaked coconut, toasted (opt)
Prepare fruit and place in large serving bowl; refrigerate until ready to serve.
Zest lime using Lemon Zester/scorer to measure 1 tsp. zest; chop finely. Juice lime to measure 1 TBLS juice. Combine yogurt. lime zest and juice in Small Batter Bowl; whisk until smooth. Fold in whipped topping. Cover; refrigerate until ready to serve.
To serve; spoon fruit onto Simple Additions Small Square. Spoon dressing into Simple Additions Small Bowl. Serve over fruit, sprinkle with coconut, if desired
Yield: 16 servings
LOW FAT: Nutrients per serving: (½ Cup fruit, 2 TBLS dressing) Calories 60, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 11 g, Protein 1 g, Sodium 10 mg, Fiber less than 1 g.
Diabetic Exchange per serving: 1 fruit (1 carb)
Cooks Tip: To toast coconut, place coconut in Small Oval Baker.
Microwave on HIGH 1-2 minutes or until golden brown, stirring after each
10-second interval. Cool Completely
To add pizzazz to fruit salads, cut melon into ½ inch thick slices. Remove
rind; cut into shapes using Creative Cutters.