When I think of spring, I think of bright colors and sunshine. When it comes to the food world, nothing says bright colors quite like fruit salad. With Easter right around the corner and summer BBQs on deck, this recipe is a quick (and easy) recipe that you can throw together and not feel guilty after indulging.
Okay, okay… you are probably thinking, the traditional fruit salad is already easy and healthy. But this fun spin takes plain fruit in a bowl to the next level by adding marshmallows and a creamy sauce on top. Honestly, how much better could it be?
If you know me at all by now, modify and go is my motto. I’ve included a few other options if you’re looking to add more protein or just switch it up in general.
I’m heading to the store…
For the creamy sauce, you will need:
- Plain, nonfat greek yogurt
- Fat free whipped cream topping
- Lemon juice
- Sugar free pudding mix – I used cheesecake, but vanilla would be great, too!
The meat and potatoes…I mean, the fruit. Here’s the fruit I added for this recipe:
- Black Raspberries (Black Berries)
And of course, don’t forget the marshmallows for an added “fluff” touch!
Making Fruit Salad
Start by adding all the ingredients from the cream sauce into a bowl. Mix well. Once the cream sauce is combined, add the fruit and marshmallows to the same mixing bowl and toss to coat it. Be careful while you are mixing to keep the fruit from breaking apart or being smashed.
Serve immediately or soon after making your fruit salad. The longer it sits, the runnier the mixture will get and the “white” cream sauce will take on the color of the fruits. All in all, it’s still delicious, just not quite as “pretty.” We’re all about visual appeal, right?
How do I track Fruit Salad?
You can add this fruit salad recipe to your MyFitnessPal diary by searching for “Morgan Eats Macros Fruit Salad.” One serving of 150 grams is only 102 calories! With 22 carbs, 0 fat and 5 grams of protein, there’s plenty of room to fill your plate with other goodies.
Switch it up…
What’s a good recipe without the ability to switch it up! The best part is that you can use what fruit you have on hand. It may change the macros and nutrition just a little, but add an apple, some orange slices or grapes! I chose berries because it kept it colorful and fun, but any fruit would be delicious.
If you’re looking to increase protein, you have a few options. First, you could actually MAKE the pudding using liquid protein (such as premier or a fairlife protein shake). You’re going to want to make sure the pudding sets up before combining it with a little less greek yogurt. Additionally, you could also use protein powder to sweeten your greek yogurt rather than the sugar free pudding mix. If you go this route, you may need to add a little more sweetener or liquid to make sure you get the creamy sauce like texture rather than a thick consistency.
Last but not least, why not make it fun? You can add colored marshmallows! Maybe even sprinkles? What’s more fun than sprinkles? If that’s not your style, keep it plain with chocolate chips or white chocolate chips to increase that sweetness factor.
It’s what we do best – time to enjoy this colorful, delicious fruit salad. Whether you’re making it for yourself or bringing it to your next socially-distanced gathering, it’s sure to be a hit. Better yet? Pair it with Haley’s Easy Classic Meatloaf for your weeknight dinners or the Easy Pasta Salad to bring to your Easter get together!
- 5 g Sugar Free Cheesecake Pudding Mix
- 1 tsp lemon juice
- 200 grams plain non-fat greek yogurt
- 25 grams fat free whipped topping
- 110 grams strawberries
- 80 grams black berries
- 150 grams blueberries
- 180 grams raspberries
- 60 grams mini marshmallows
- Start by adding all the ingredients from the cream sauce into a bowl.
- Mix well.
- Once the cream sauce is combined, add the fruit and marshmallows to the same mixing bowl and toss to coat it. Be careful while you are mixing to keep the fruit from breaking apart or being smashed.
- Serve immediately or soon after making your fruit salad.