Omg - Fruit Salad W/ Cool Lime Dressing!!

[pamperedape]

:love: Everyone TORE it UP!! It is dreamy!!!

 

[ChefJeniLobdell]

OK I'll bite. Where is this recipe?

 

[zmom58]

We're curious, please share.

Deb

 

[pamperedape]

Ugh...

I'm not sure...

Sorry, I *THOUGHT* it was a PC recipe. One of my cluster-mates made it at our July meeting.

It's cool whip, key lime yougurt, lime zest, and lime juice. Served on top of watermelon, strawberries, blueberries, grapes, etc. OH, and toasted coconut! YUM!!!!!!!!!!

I'll post it if it turns out not to be PC.

 

[pamperedlinda]

Ugh...

I'm not sure...

Sorry, I *THOUGHT* it was a PC recipe. One of my cluster-mates made it at our July meeting.


I'll post it if it turns out not to be PC.

Post it even if it is PC......

 

[ChefBeckyD]

Here it is - It was in the Salad Card recipes.......the same set that had the 7 Layer Southwestern Salad. I have used it quite a bit for summer shows as a 2nd recipe.

 

[KellyTheChef]

Mmmmmmmmmm....thanks for sharing!

I'll bet that would make a super fruit trifle!

 

[pamperedape]

Yes, I did layer it in the T. Bowl and it was SOOO pretty!!!

 

[MomToEli]

When you layered this, did you separate the fruits and top with the dressing then repeat? Did you double the recipe, or did this fill the Trifle Bowl?

I'm thinking of doing a Trifle for my second cooking demo at the Fair, and this one sounds nice and cool ...

 

[missydivine]

Sounds so good!

 

[muffetts]

This would be great in the Chilzanne Sectional Server too! Would be an excellent fruit dip.

 

[PamperedTammy]

Let's eat....That's sounds so good. Thanks for posting the recipe. I am definitely going to have to make it. :thumbup:

 

[ChefBeckyD]

This would be great in the Chilzanne Sectional Server too! Would be an excellent fruit dip.

This is how I have always served it.

 

[pamperedape]

Thank you for posting the actual recipe!! I was just typing it in and took one more look!

When I did it in the triffle, I layered the fruits with the colors as far apart as I could (as in strawberries far away from watermelon, etc.). I also put a little of the dressing after each two layers, and served some on the side. The coconut was totally on the side.

 

[pamperedape]

BTW - our cluster-mate gave us a breakdown of what products you could use to demo and the total $$ in products for this demo was $384 the way she did it!! (SA included)

 

[[email protected]]

BTW - our cluster-mate gave us a breakdown of what products you could use to demo and the total $$ in products for this demo was $384 the way she did it!! (SA included)

I know this was from four years ago, but do you happen to have the way she did it?

 

[pamperedlinda]

This would be great in the Chilzanne Sectional Server too! Would be an excellent fruit dip.

thanks so much! I have a "high-maintenance host" next weekend who wants me to use the server (among other things) This sounds great!

 

[kristina16marie]

This recipe is included in the use & care guide for the new microplane zester. You can find it on cc & it will have all the other tools used & directions!

 

[Teresa LM]

I am not finding the recipe on CC.

 

[kristina16marie]

it's under the recipes tab - then do a recipe search. i thought it mentioned more tools in the recipe, but you would use the core & more for strawberries & melon balls, knives & cutting boards for melons & pineapple wedger for pineapples. plus the measuring spoons for zest and measure all cup for yogurt/cool whip. enjoy!


Fruit Salad with Cool Lime Dressing


Ingredients:
8 cups (2 L) assorted fresh fruit such as cantaloupe, honeydew or watermelon balls, pineapple chunks, halved strawberries, blueberries or grapes
1 lime or lemon
1 container (6 oz/175 g) light key lime or lemon yogurt
1 cup (250 mL) thawed frozen whipped topping
Sweetened flaked coconut, toasted (optional)


Directions:
Prepare fruit and place in large serving bowl; refrigerate until ready to serve.
Zest lime using Microplane® Zester to measure 1 tsp (5 mL). Juice lime to measure 1 tbsp (15 mL). Combine yogurt, zest and juice in small mixing bowl; whisk until smooth. Fold in whipped topping. Cover; refrigerate until ready to serve.
Yield: 16 servings

Nutrients per serving: (1/2 cup/125 mL fruit and 1 1/2 tbsp/22 mL dressing, excluding optional ingredient): Calories 60, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 12 g, Protein 1 g, Sodium 15 mg, Fiber 1 g

© 2011 The Pampered Chef used under license.
Start Your Own Business and plan kitchen shows at PamperedChef.com

 

[Selena K]

Thank you Kristina! I don't have the proper software to read the previous file! Maybe I'll try this tomorrow! yay=D

 

[kristina16marie]

You're welcome! Enjoy!

 

[ShellBeach]

I am not finding the recipe on CC.

Found it! The use & care for the newer microplane zester, or just search on ingredients of lime and coconut.

Thanks for a great idea of what to take to a party tomorrow! I think I'll make it in the trifle bowl.

 

[byrd1956]

I like the word doc. w/the 4 recipe cards...great to print on heavier stock paper and pass out at the party