Festive Fruit Salads for Your Holiday Table

I love fruit salads. Unfortunately, many of the best fruit salad recipes are very high in calories and take a little more preparation time than you might want to spend.

The holiday season is a perfect time to try some new fruit salad recipes. Your family will love them and they make a delicious, colorful addition to any Thanksgiving or Christmas table. If you are counting calories, many ingredients can be substituted with a lower calorie version, e.g., sugar-free jello, low-fat cream cheese, cottage cheese, or sour cream. Enjoy!

Frozen Cranberry Salad

1 (15 oz.) can whole cranberry sauce
1 (15 oz.) can crushed pineapple, undrained
1 (8 oz.) carton sour cream

Mix all ingredients together and freeze in bowl or mold. Serve this salad on lettuce.

Strawberry Supreme Salad

1 (6 oz.) pkg. strawberry jello
2 c. boiling water
2 pkgs. frozen strawberries
1 (15 oz.) can crushed pineapple
1 c. miniature marshmallows
1/2 c. chopped nuts
2 (8 oz.) cartons sour cream

Dissolve jello in boiling water. Add frozen strawberries immediately. Stir until strawberries separate. Add pineapple, marshmallows, and nuts, stir together. Put half of this mixture in bowl and chill until set. Keep remainder of jello mixture at room temperature. When jello sets, remove from refrigerator and drizzle sour cream evenly over it. Spoon remaining jello mixture on top and chill until set. May be made a day ahead. (Use 9×9 inch pan).

Lemon-Lime Cottage Cheese Salad

1 (3 oz.) pkg. lemon jello
1 (3 oz.) pkg. lime jello
1 c. hot water
1 (15 oz.) can crushed pineapple
1 c. evaporated milk
1 c. Miracle Whip or mayonnaise
1 pint cottage cheese
1 c. chopped nuts

Dissolve jello in hot water. Add salad dressing, to which milk has been stirred in a little at a time, in separate bowl, before adding to jello. Add cottage cheese, pineapple and nuts. Pour into mold and let set in refrigerator several hours.

Christmas Salad

6-oz. cream cheese
1 c. mayonnaise
1 c. heavy cream, whipped
1/2 c. red maraschino cherries, cut in half
1/2 c. green maraschino cherries, cut in half
1 (15 oz.) can crushed pineapple, drained
1 c. miniature marshmallows

Combine cream cheese and mayonnaise; blend well. Add fruit. Mix well and fold in whipped cream. Freeze. Thaw about 15 minutes before cutting into servings. Can be frozen in one dish or thicker or thinner servings, or in cupcake pans.

Cinnamon Candy Salad

1 (6 oz.) pkg. lemon or orange jello
1/2 c. cinnamon red hots
1 3/4 c. hot water
1 small pkg. cream cheese
1/2 c. heavy cream
1/4 tsp. salt
1 large Red Delicious apple, grated

Boil together water and cinnamon red hots until candy is completely dissolved. Mix syrup with jello, add apple. Blend cream cheese, cream, and salt. Stir into jello and allow to stand overnight in refrigerator.

Rachel Paxton is a freelance writer and mom who is the author of What’s for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.

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