Low Calorie Fruit Salad with Peachy Orange Sauce

Fresh fruit trays have become a tradition at our family gatherings and not because I make them.  My sister-in-law Leslie is a wonderful cook in her own right, especially with her yam pies and homemade macaroni and cheese, but always brings along a fruit tray to each family gathering.  It's her attempt at making us all eat one thing healthy during the holidays. The kids love her fruit trays and so do the adults! 

This past weekend after my daughter's 13th birthday party and our chocolate fondue appetizer with fresh fruit, I had a super - large amount of left overs.  So for dessert last night I combined a Yoplait Peach Yogurt with 1/2 cup of orange juice to an assortment of fruit I still had on hand. 

My newest teenager loved it and asked me just where I got the recipe.  Happily I told her it was from one of her favorite teachers Mrs. Moon who taught her science in the 5th grade.  That made her smile really big.  Julie always put her to work each afternoon helping out in her room when I had to work late up at school.  Audrey enjoyed those days and especially being her teachers' helper.  We miss Julie at our school now and know she is loving retirement after many years in education!

Audrey and Mrs. Julie Moon on the last day of 5th grade.

For this recipe I used fresh strawberries, pineapple, bananas, red apples, blueberries, and then the Yoplait Peach Yogurt (individual 6 ounce - cup size) and 1/2 cup orange juice (pulp free).  You could really use any fruit or yogurt for this recipe and even canned, drained fruit would be a good addition.

Click here for the recipe for Low Calorie Fruit Salad with Peachy Orange Sauce.

This Low Calorie Fruit Salad with Peachy Orange Sauce would be a healthy addition to your Thanksgiving or Christmas table this fall and winter for sure!  Audrey loved it!  This dish was always a hit at potlucks at our school when Julie made it. 

Thanks for the recipe Julie!  Enjoy retirement! 

Alise - The Ranch Kitchen

White Chocolate Banana Pudding

 

 

 

Oh my!  Spring break and all I can think about is food, food, and more food! Work keeps me grounded and away from the pantry, but this home all day stuff makes me think of what to cook next and EAT!  But thank God for the rest, time at home and time with my girls!  It truly is well needed this year.

 

Being overly industrious over my spring break and trying to use up some instant pudding packages I have had for over a year in my pantry, I created this easy White Chocolate Banana Pudding.  This dessert was a little overkill after the huge pot roast I made on Sunday, so we didn't eat it until Monday! 

 

The pudding actually was sugar free, but with the addition of sweetened condensed milk, I think I cancelled out any diabetics eating this!  Sorry!  Just make this your one sweet exception when your sugar level is a bit low!

 

 

White Chocolate Banana Pudding

 

2 packages White Chocolate Pudding, prepared according to package directions

2 cups milk (to make pudding with)

1 can sweetened condensed milk

1 box Vanilla Wafers

6 - 8 bananas cut into 1/2 inch rounds

 

Prepare White Chocolate Pudding with milk according to package directions.  Once pudding is made, add the one can of sweetened condensed milk and mix well with your blender.  Prepare bananas and set aside.

 

In a glass trifle bowl or dish begin by layering bananas, then pudding, then a row of vanilla wafers.  Repeat all three layers again ending with remaining vanilla wafers. 

 

Cover with plastic wrap and chill for an hour or two in your refrigerator and cut into squares or spoon out in large rounds.  This will keep for at least 4 - 5 days in refrigerator.

 

I think the addition of sweetened condensed milk made this banana pudding especially good!

 

Enjoy!

 

Alise @ The Ranch Kitchen