Ingredients30 m servings
- In a saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be refrigerate for up to 1 week.
- Nutritional Analysis: 2 tablespoons dressing (calculated without fruit) equals 85 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 22 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fruit.
ReviewsRead all reviews 43
Absolutely delicious! I tried it because I needed a non-dairy fruit salad. It does have to be done ahead to cool but it's worth the wait. I eliminated the sugar and it was plenty sweet enough. T...
Great dressing! It keeps cut pears or apples or bananas from turning brown. However, it wasn't great after storage, especially with the bananas in it, so I would suggest only cutting the amount ...
What a hodgepodge this turned out to be! I thought I had all the ingredients, but quickly realized I didn't. I had no pineapple juice, but had 4 pineapple rings (from canned), so I diced them ...
I used this recipe for a party and everyone loved it. I only used about 1 tbsp. of sugar, not 1/3 of a cup. It was delicious. I'll definitely use this recipe again.
I was asked to bring a fruit salad to a football party today where chili and chicken soup were the main courses. I was surprised by this request because it didn't seem to really go, but was I e...
Very good! Makes a great fruit salad. Perfect for my Winter fruit (apples, pears, etc) as it keeps them from turning brown so I can have cut up fruit in the fridge. Will be great with Summer ...
Very good. I made this dressing as is. I found it a little sweet. I will cut the sugar down next time to just a couple tablespoons. This made a beautiful glaze on my fruit salad.
This was wonderful! I didn't have pineapple juice or orange juice concentrate. Just used 2/3 C. Fresh squeezed orange juice and the flavor was marvelous. Thanks!