PINEAPPLE-BERRY FROZEN SALAD

 

2 8-oz. cartons pineapple yogurt
1 8-oz. tub cream cheese with pineapple
1 4-oz. container frozen whipped dessert topping, thawed
1 8-oz. can crushed pineapple, drained
1 cup fresh or frozen unsweetened red raspberries or blackberries
1/4 cup chopped pecans, toasted
Lettuce leaves

In a medium mixing bowl combine yogurt and cream cheese. Beat with an electric mixer on medium speed till smooth. Stir in whipped topping, pineapple, raspberries or blackberries, and pecans. Pour into an 8x8x2-inch baking pan. Cover and freeze for at least 8 hours or till firm.

To serve, remove salad from the freezer; let stand at room temperature about 1 hour or till slightly thawed. Meanwhile, line salad plates with lettuce leaves. Cut the salad into squares; serve on lettuce-lined plates. Makes 9 to 12 servings.

Nutrition facts per serving: 216 cal., 4 g pro., 22 g carbo., 13 g total fat (8 g sat. fat), 25 mg. chol., 113 mg sodium, 228 mg potassium.

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