Suggestions before you start trying
- Use fresh, frozen, or canned fruits.
- One exception above, I’d rather always use canned pineapple chunks in juice. It can be packaged in a light or heavy syrup, your preference.
- You can choose from an ordinary instant pudding or sugar-free mixture. I prefer the vanilla flavor, but in reality, whatever taste will work.
- After adding instant pudding to the pineapple juice, let it thickens before being added to the fruit. It won’t be as thick as the pudding recipe from the box but it should be thick enough to coat the back of the spoon. You can add 1 to 2 teaspoons of instant pudding mixture if necessary.
- Quantity is a guideline, can not find or do not like raspberry? Eliminate them and use more of your favorites. This recipe is very adaptable to what you like most.
Fruit Salad Recipe With Vanilla Pudding
- 1 c washed and dried blueberries
- 1 c of washed and dried raspberry
- 1 c blackberry washed and dried
- 2 - 3 large peaches sliced or cut into pieces (1 small can or 1 cup)
- 2 c stemmed and sliced strawberry
- 2 lareg sliced bananas
- 3 tbsp instant vanilla pudding
- 20 oz of pineapple chunks can drain and juice reserve
- Shake 3 tablespoons of instant pudding into pineapple juice. Allow to dissolve and thicken.
- Mix the fruit in a large bowl.
- Pour the pudding mixture over the fruit and stir well to combine.
- Chill until ready to be served.
Nutritional ContentCalories: 95 kcal | Carbohydrate: 24 g | Calcium: 23 mg | | Fat: 1 g | Iron: 1mg | Protein: 1 g | Potassium: 234 mg | Saturated Fat: 1 g | Sodium: 29 mg | Fiber: 4 G | Sugar: 19 g | Vitamin A: 181 IU | Vitamin C: 32 mg.
#The recipe is adapted from Paula @CallMePMc.com
You can see other recipes on her personal blog ⇒ CallMePMc.com