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    Lemonade Pudding Fruit (20) de


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    Lemonade Pudding Fruit (20)

    Taste of Home June/July 2009
    22 reviews rate this recipe 4.5 of 5 stars.
    Exchanges
    Prep: 45 min. + chilling
    Yield: 20 servings (3/4 cup each).

    I first made this for a family reunion, and now it's always requested for our family gatherings. The sweet and tangy lemonade-pudding coating goes well with any fruit, so feel free to substitute your favorites. —Rhonda Eads, Jasper, Indiana

    Ingredients:
    • 1 medium honeydew, peeled, seeded and cubed
    • 1 medium cantaloupe, peeled, seeded and cubed
    • 2 cups cubed seedless watermelon
    • 2 medium peaches, sliced
    • 2 medium nectarines, sliced
    • 1 cup seedless red grapes
    • 1 cup halved fresh strawberries
    • 1 can (11 ounces) mandarin oranges, drained
    • 2 medium kiwifruit, peeled, halved and sliced
    • 2 medium firm bananas, sliced
    • 1 large Granny Smith apple, cubed
    • 1 can (12 ounces) frozen lemonade concentrate, thawed
    • 1 package (3.4 ounces) instant vanilla pudding mix

    Directions:
    1. In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 1 hour.

    2. Just before serving, stir in bananas and apple. Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat.

    3/4 cup equals 129 calories, 1 g fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 33 g carbohydrate, 2 g fiber, 1 g protein. ++++ Diabetic Exchanges: 1 starch, 1 fruit

 

 

 


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