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Fruit Salad with Ricotta Pineapple Sauce

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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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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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

Whole Chef
25
6/6/2005

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

churchmom
0
11/24/2012

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