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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Friday, February 19, 2010


Only the freshest fruit will do for this low-fat salad that looks best served in a trifle bowl so the layers are visible.

1 (8oz.) container strawberry low-fat yogurt
1/4 cup light cream cheese, softened
1 tablespoon sugar
2 teaspoons lemon juice
1/4 teaspoon almond extract
1 (8oz.) container reduced-calorie Cool Whip
2 cups diced red apple (Braeburn is nice)
1 (15oz.) can mandarin oranges, drained
3 ripe peaches, peeled and sliced
2 cups seedless green grapes
1 cup diced pear
2 cups sliced fresh strawberries
1 kiwifruit, peeled, halved, and sliced
3 whole fresh strawberries
1 cup fresh blueberries

Combine first 5 ingredients in a large bowl; beat at medium speed with an electric mixer until well blended. Add Cool Whip; beat until thick and smooth.

Place apple in a 3-quart trifle bowl or deep glass bowl. Layer oranges, 1/3 of yogurt mixture, peaches, grapes, 1/3 of yogurt mixture, pear, sliced strawberries, and remaining yogurt mixture. Arrange kiwifruit around top edge of bowl. Cut 3 strawberries into fourths; arrange on top. Fill in remaining space with blueberries. Chill until ready to serve.
Serves: 12

“To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad.~”George Ellwanger 1848-1906)

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