Fruit Salad with Creamy Glazed Dressing {My Favorite Fruit Salad}

Fruit Salad with Creamy Glazed Dressing {My Favorite Fruit Salad} is a gluten free and lacto ovo vegetarian side dish. One serving contains 164 calories, 2g of protein, and 0g of fat. For $1.76 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of skim vanilla greek yogurt, cornstarch, pineapple chunks, and a handful of other ingredients are all it takes to make this recipe so flavorful. 91 person were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Mels Kitchen Café. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Spinach Salad with Passion Fruit Dressing & Maple-Glazed Almonds, Fresh Fruit Salad with Creamy Dressing, and Creamy Fruit Salad with Homemade Vanilla Dressing + VIDEO.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Pour the drained fruit juice (from the canned fruit) into a liquid measuring cup. You need about 3/4 cup fruit juice. If you have more than that, pour a little off. If you don't have quite that much, add another type of fruit juice (white grape juice, orange juice, etc.) or supplement with water as long as it isn't more than a couple tablespoons that you need. In a small saucepan, whisk together the fruit juice, cornstarch, and honey (or other sweetener of choice). Bring the mixture to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes until thickened. Pour the mixture into a bowl to cool (you can let it cool in the pan but it will take longer). Stir every so often so it doesn't form a skin over the top while cooling. Once cooled to room temperature, stir in the yogurt until smooth. Refrigerate until cool. It will thicken a bit more while cooling.In a large bowl, toss together the fresh and canned fruit. Pour the dressing over the top and stir to combine. Serve immediately.

 

Step by step:

1. Pour the drained fruit juice (from the canned fruit) into a liquid measuring cup. You need about 3/4 cup fruit juice. If you have more than that, pour a little off. If you don't have quite that much, add another type of fruit juice (white grape juice, orange juice, etc.) or supplement with water as long as it isn't more than a couple tablespoons that you need. In a small saucepan, whisk together the fruit juice, cornstarch, and honey (or other sweetener of choice). Bring the mixture to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes until thickened.

2. Pour the mixture into a bowl to cool (you can let it cool in the pan but it will take longer). Stir every so often so it doesn't form a skin over the top while cooling. Once cooled to room temperature, stir in the yogurt until smooth. Refrigerate until cool. It will thicken a bit more while cooling.In a large bowl, toss together the fresh and canned fruit.

3. Pour the dressing over the top and stir to combine.

4. Serve immediately.

Nutrition Information:

covered percent of daily need