Friday, June 14, 2013


This is a recipe I have had since the 1970s.  It makes a quick dessert especially on hot summer days.  It can be made diabetic friendly by using fruit cocktail in its own juice or sweetened with Splenda, sugar-free instant pudding, and sugar-free whipped topping.

1 can (17-oz) fruit cocktail
1 pkg (4-serving size) lemon-flavored instant pudding mix
1 cup thawed non-dairy whipped topping
6 fresh mint leaves for garnish, if desired

Combine the fruit cocktail (do not drain) and pudding mix in a mixing bowl.  Blend in the whipped topping.

Note: You can get this look by reserving some of the fruit cocktail for garnish.  Personally I prefer having all the fruit in the dish with the mint leaves for garnish.  Make to suit yourself.

To serve, divide evenly into 6 dessert dishes and garnish each with a mint leaf, if desired.

Variation: Substitute 1 can (20-oz) crushed pineapple in its own juice for the fruit cocktail; use coconut cream pudding mix instead of the lemon.  Good with either the whipped topping or a substitute of sour cream.

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