This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di’ Pepe (like orzo, but round) which gives it an interesting texture similar to tapioca.
- 1/2 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
- 1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 large egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)
- In medium saucepan, stir together sugar, flour and salt.
- Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
- Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
- In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
- Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
- Top with remaining whipped topping; garnish with cherries, if desired.
Makes 12 servings.
(8 oz.) cube of cream cheese
1 (7oz.) container of marshmallow cream
1 1/2 C. Cool Whip
Favorite Fruit: I would choose, strawberries, bananas, kiwis, grapes
3/4 cup water
3/4 cup sugar
1 can cherry pie filling
6 ounce cherry jell-o
1 can (small) crushed pineapple with juice
1 teaspoon lemon juice
1 can cold cola drink; (coke classic)
1/2 cup chopped nuts
Combine water and sugar in medium saucepan. Bring to a boil. Add pie filling and return to boil. Pour boiling mixture over cherry jell-o, stirring well to dissolve. Add pineapple and juice, lemon juice, cola and nuts. Stir well. Pour into 9×13 inch pan or jell-o mold and chill.
1 pint whip topping
2 cups milk
2 small package tapioca
6 ounces orange gelatin
1 can fruit cocktail
1 can mandarin oranges
1 can pineapple
Drain fruit and save juices. Combine pudding and 2 cups milk, cook until thick. Dissolve gelatin in 1 cup boiling water and add 1-cup fruit juices. Combine warm gelatin and pudding; cool until partially thick; stir in cool whip and fruit. Refrigerate.
this is so yummy!
1 cup low calorie cottage cheese
1 cup plain low-fat yogurt
2 tablespoon honey
2 tablespoon fresh lemon juice
1 tablespoon pineapple juice (optional)
Place all ingredients in blender container and blend until smooth. Serve over fruit platter or fruit salad. Calories: 11 per tablespoon.
1 packet sweetened orange flavored -gelatin
1/2 cup diced celery
2 cup canned red cherries
1/2 cup nuts
Few grains salt
1/2 cup orange juice
1 cup boiling water
Drain cherries. Add 1 cup boiling water to juice. Add gelatin. Stir until dissolved. Add sufficient cold water to make 2 cups. Add cherries, celery, salt, and orange juice. Sweeten to taste. Mix thoroughly. Pour into individual molds. Chill until firm. Serve on bed of shredded lettuce. Serve with mayonnaise. Garnish with nuts.
1 package raspberry gelatin
1 cup hot water
1 cup vanilla ice cream
2 tablespoons orange juice
1 9-ounces can crushed pineapple, drained
1 medium banana, sliced
1/2 cup chopped nuts
Dissolve gelatin in hot water; stir in ice cream and orange juice until blended. Chill until partially set; add fruits and nuts. Pour into 1-quart mold; chill until set.
2 medium cans of pineapple tidbits
6 ounce can or orange juice, frozen
1 packet instant lemon pudding
3 bananas, sliced
1 can pears, 2 1/2 pounds
2 1/2 pounds can of apricots
2 1/2 pounds can of peaches
1 can mandarin oranges, drained
Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice instant pudding, sliced bananas, pears, apricots and peaches (in bite sizes). Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.
2 tubs (1 pound) plain yogurt
4 large oranges
4 large ruby grapefruit
4 large tangerines
1/3 cup liquid honey
8 fresh mint sprigs
Spoon yogurt into cheesecloth-lined sieve set over bowl. Cover and drain in refrigerator for at least 6 hours or for up to 24 hours. Peel oranges, grapefruit and tangerines. Using sharp knife, remove outer membranes. Work over bowl, cut segments from inner membranes. Drain segments, reserving juice to drink. Stir honey into drained yogurt. Stir in half of the fruit. Divide yogurt mixture evenly among 8 serving dishes; top with remaining fruit. Garnish with mint sprigs.
2 cut up apples
3 cut up pears
1 cut up orange
Seedless grapes cut in half
1 can crushed/tidbit pineapple
2 cut up peaches
1/2-cup sugar optional
Non-dairy whipped topping thawed
Mix apples, pears, orange, grapes, pineapple, peaches and sugar together. Top fruit salad with non-dairy whipped topping then with sliced bananas.