Fruity Dessert Salads
An occasional dessert treat can be made even
better with fruit!
Are fruity dessert salads really dessert? We all enjoy a nice dessert from time to time. The operative words are "from time to time". Dessert should be, in our opinion, an occasional event. It shouldn't be the culmination of every meal. Although, there are some people who feel less satisfied without some sort of sweet treat after a meal like dinner. Ok. Have a small piece of candy - one. Or better yet, eat a piece of fresh fruit.
But if your really up for a complete dessert treat then why not combine the best of both worlds. Skip the cake or pie and have a fruity dessert salad instead!
We think these couple of fruit salads make great desserts. Give them a try!
Heaven's Delight
A simple old family dessert recipe that "Grammy" used to make for
every holiday dinner
Heaven's Delight
Ingredients
1 (15 oz.) can of crushed pineapple, with juice.
1 bag of miniature marshmallows
1 qt. of Vanilla or French Vanilla ice cream
How we make it
In a large mixing bowl, empty the entire quart
of ice cream. Allow it to melt enough to become
"mixable".
Add in the crushed pineapple and mix well.
Refrigerate for 1 hour while the pineapple and
ice cream flavors blend.
Add in the miniature marshmallows and mix to combine.
Refrigerate again overnight; mix again before serving.
This recipe makes "a lot" of dessert. It would probably serve
6 - 8 people easily and still have some left over!
Pastina Ambrosia
This Pastina Ambrosia is sometimes classified as a fruit salad but we
include it in the dessert menu. It is sooooo good!
Pastina Ambrosia
Ingredients
1 cup acini di pepe pastina (1/2 box)
1 cup white sugar
2 eggs, beaten
3 Tbsp. all-purpose flour
1/2 tsp salt
1 jar (10 oz.) maraschino cherries, drained with juice reserved
1 container (8 oz.) whipped topping or fresh whipped cream
1 can (20 oz.) crushed pineapple, drained with juice reserved
1 can (14.5 0z.) mandarin oranges, drained with juice reserved
7 oz. mini-marshmallows
How we make it
Bring a large pot of slightly salted water to a boil and add pasta.
Cook al dente (about 8 to 10 minutes). Drain.
Using a medium saucepan, combine reserved liquids from pineapple,
oranges and cherries.
Add in sugar, eggs, salt and flour. Cook until
the liquid begins to thicken, stirring constantly.
Once mixture has thickened add cooked pasta and refrigerate over-
night.
The next day, add in the oranges, pineapple and cherries.
Mix thoroughly. Add in the whipped topping and marshmallows and
mix thoroughly once again. Keep chilled until served.
or
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