fruit-salad-with-ricotta-pineapple-sauce

Fruit Salad with Ricotta Pineapple Sauce

2 Reviews Add a Pic
  • Prep

    20 m
  • Ready In

    20 m
JEN13212
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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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 (2)

Rate This Recipe
Whole Chef
25

Whole Chef

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

churchmom
0

churchmom

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

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 271 cal
  • 14%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 56.9 g
  • 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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