Five-Cup Fruit Salad
1 Picture
Ingredients
- 1 can (8-1/4 oz.) DOLE Pineapple Chunks, undrained
- 1 can (11 oz.) DOLE Mandarin Orange Segments, drained
- 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, any variety
- 1 cup BAKER'S ANGEL FLAKE Coconut
- 1 cup JET-PUFFED Miniature Marshmallows
Details
Servings 7
Adapted from kraftfoods.com
Preparation
Step 1
DRAIN pineapple, reserving 1 Tbsp. of the juice.
MIX pineapple, reserved juice and remaining ingredients; toss lightly. Cover.
REFRIGERATE several hours or until chilled.
*Kraft Kitchens Tips*
Substitute:
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Jazz It Up:
Garnish with maraschino cherries and mint sprigs.
Nutrition Information Per Serving:
170 calories, 10g total fat, 7g saturated fat, 25mg cholesterol, 55mg sodium, 19g carbohydrate, 2g dietary fiber, 15g sugars, 2g protein, 10%DV vitamin A, 20%DV vitamin C, 4%DV calcium, 0%DV iron
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