Fruit Salad with Ricotta Pineapple Sauce

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"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."
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20 m servings 271 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.



The ricotta remained grainy and gave this salad an odd texture.

This was DELICIOUS!!! I excluded the ricotta and added the same amount of cottage cheese it was perfect.

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