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Marinated Fruit With Coconut Dressing

  • 20minutes
  • 177calories

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Source: dessert.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, C, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pink lady apple , cut into 1 pear , cut into 20 bite size pieces

  2. 2 bananas , firm, cut into 20 slices

  3. 1 tablespoon lemon juice

  4. 20 fresh pineapple chunks (about 1/2 of a pineapple)

  5. 20 seedless grapes

  6. 20 fresh strawberries , tops removed

  7. 1/4 cup sugar (or Splenda)

  8. 1/4 cup water

  9. 1/4 cup lemon juice

  10. 1/4 cup orange juice

  11. 8 ounces neufchatel cheese, softened (or cream cheese)

  12. 16 ounces vanilla yogurt (or lemon or strawberry)

  13. 1/2 cup reduced-sugar orange marmalade

  14. 1/2 cup flaked coconut

  15. 2 teaspoons grated lemon peel

  16. 1 teaspoon ground ginger

Instructions Jump to Ingredients ↑

  1. FRUIT: Place fruit gently into a large bowl or ziploc bag.

  2. MARINADE: Mix all ingredients well and pour gently over fruit. Cover or seal bag and refrigerate for 1-3 hours.

  3. DRESSING: In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Beat in remaining dressing ingredients and mix well. Cover and chill 1-3 hours.

  4. AS A FRUIT SALAD: Drain fruit from marinade (discard marinade). Mix fruit together with dressing and serve immidiately.

  5. AS KABOBS; Drain fruit from marinade (discard marinade). Using 20 wooden skewers, alternately arrange fruit onto skewers. Place on grill and heat for just a few minutes, turning one halfway through. Serve with dressing on the side or brush with dip the last minute of grilling.

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