Light And Lemony Fruit Saladdessert Food

FRUIT SALAD DESSERT

Steps:

• In a small saucepan, combine the egg, sugar, lemon juice and butter; cook and stir over low heat for 5-7 minutes or until thickened. Cool. , Meanwhile, combine the pineapple, grapes, oranges and marshmallows in a small bowl; set aside. In a small bowl, beat cream and confectioners' sugar until soft peaks form. Fold into fruit mixture. Add cooled dressing. Chill for at least 1 hour.

LEMONY FRUIT SALAD

Steps:

• Combine fruit in a bowl.
• Use a mixture of fruit-- about 1/2 cup of each.
• For example: cut-up peaches, apricots, apples, melon, orange segments, blueberries, halved seedless grapes, quartered strawberries, etc.
• Combine water, sugar, cornstarch and lemon juice in a small saucepan.
• Stir to dissolve cornstarch.
• Over medium heat, bring to a boil, stirring constantly.
• Cook and stir for 1 minute longer.
• Remove from heat.
• Add lemon zest and vanilla.
• Allow sauce to cool for 15 minutes.
• Pour sauce over fruit.
• Mix well.
• Chill in fridge until serving time.

LIGHT AND LEMONY FRUIT SALAD/DESSERT

Steps:

• In serving bowl, dump can of undrained pineapple.
• Pour pudding mix over and mix into juices.
• Set aside for 5 minutes to slightly set.
• Meanwhile drain oranges and cherries, patting dry if necessary.
• Mix into pineapple mixture along with marshmallows.
• Gently fold in cool whip.
• Refrigerate at least 30 minutes.

FROZEN FRUIT SALAD DESSERT

Steps:

• Prepare one 9x5-inch loaf pan.
• In a large bowl, dissolve the Jello powder in 1 cup of boiling water; mix very well until no powder remains.
• Add in the lemonade concentrate, and stir until melted.
• Chill the bowl in the freezer until slightly thickened (about 45 minutes).
• Remove from the freezer, and fold in the Cool Whip topping.
• Fold in the fruit.
• Pour into a prepared loaf pan.
• Freeze for 4 or more hours, or until firm.
• To serve, unmold and slice, or just scoop out of the loaf pan.
• *Note* to make unmolding easier, line the pan with plastic wrap or foil, leaving the plastic or foil hanging over the edges for easy removal.

PERFECT SUMMER FRUIT SALAD

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.