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| Lake Pueblo in January...No Ice! |
Winter finally decided to show up this week where I
live. Prior to this week, the weather
was so mild, warm, and dry that we found ourselves outside hiking, biking, and
playing tennis. My trees were even
starting to bud out.
Due to snow days from school, I ended up with loads of extra
fruit that I had purchased as a snack for the after school chess club. Fearful that I would have a freezer full of
bananas and a countertop full of rotting fruit, I turned to a new fruit salad
recipe that was given to me by a friend.
This salad is a great mix of canned and fresh fruit with a creamy sauce
made from instant vanilla pudding. Yes,
you read correctly, Jell-O Instant Pudding.
It is a bit out of character for me to recommend it, but sometimes it
feels good to buy something from the mainstream. Typically, pudding mix is off limits for a
dairy allergy because it requires cow milk if you use it as intended. The mix itself is dairy free and is dissolved
into the fruit juices to make a creamy fruit sauce. I think this would be a great treat for any
occasion. |
| SAGE Art Academy Painting Plus a Cup of Vintage Fruit Salad |
Vintage Fruit Salad
1 15-ounce can of
peach slices, drained, reserving juice
1 20-ounce can of
pineapple chunks, drained, reserving juice
1 3 1/8 ounce
package of instant vanilla pudding
2 bananas, sliced
½ cup of blueberries
1½ cups of halved grapes
Add fruit like a cup of quartered strawberries, grapefruit, mango, apples, or orange slices.
- Combine fruit juices and pudding with a whisk until dissolved.
- Add the canned fruit to the fresh fruit and pour the pudding mixture over fruit and stir gently to combine.
- Chill and serve.
