Serves: 20
Total Calories: 105
1. In medium saucepan, combine pudding mix, sugar and 1/4 cup water. Stir in egg yolks. Add 2 cups water mix well. Cook over medium heat until mixture comes to a full boil, stirring constantly. Cool about 45 minutes or until completely cooled, stirring occasionally.
2. Fold in whipped cream. Gently fold in drained fruits. Serve immediately, or cover and refrigerate several hours or overnight.
Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 120 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 3 g 15% * Cholesterol: 40 mg 13% * Sodium: 30 mg 1% * Total Carbohydrate: 18 g 6% * Dietary Fiber: 1 g 4% * Sugars: 16 g * Protein: 1 g * Vitamin A: 10% * Vitamin C: 15% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 Fruit, 1 Fat or 1 Carbohydrate, 1 Fat
This Lemony Fruit Salad recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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