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Fruit Salad with Ricotta Pineapple Sauce

SUBMITTED BY: JEN13212

"This is my doctored up version of a diet ambrosia salad my mom always made. I admit that this sounds strange, but it really is sweet and refreshing on a hot summer day! (It's not as low-cal as hers.) It's also easy to adjust to your family's fruit preferences. Be sure to drain the fruit very well so the salad is not too soupy."
PREP TIME  20 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (15 ounce) can crushed pineapple, drained
  • 1 cup white sugar
  • 1 (15 ounce) container ricotta cheese
  • 2 (15.25 ounce) cans fruit cocktail, drained
  • 1 (15 ounce) can pineapple tidbits, drained
  • 1 pint fresh strawberries, hulled and halved
  • 3 apples, cored and diced
  • 2 nectarines, pitted and diced

DIRECTIONS

  1. In a large non-metallic serving bowl, stir together the crushed pineapple, sugar, and ricotta cheese until well blended. Stir in the fruit cocktail, pineapple tidbits, strawberries, apples and nectarines. Cover, and refrigerate for at least 4 hours, or overnight. The longer you refrigerate before serving, the better it will taste.
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REVIEWS

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 6, 2005 by Whole Chef
The ricotta remained grainy and gave this salad an odd texture. MORE


 
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Nutritional Information
Fruit Salad with Ricotta Pineapple Sauce

Servings Per Recipe: 10

Amount Per Serving

Calories: 270

  • Total Fat: 3.8g
  • Cholesterol: 13mg
  • Sodium: 61mg
  • Total Carbs: 55.9g
  •     Dietary Fiber: 4.3g
  • Protein: 6.3g

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