Island Fruit Bowl

  • Prep 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 6

Ingredients

1/4
cup flaked or shredded coconut
2
kiwifruit, peeled, sliced
1
mango, peeled, seeded and cut into chunks (about 1 cup)
1
can (20 oz) pineapple chunks in juice, drained
2
cups sliced fresh strawberries
1
tablespoon chopped fresh cilantro
3/4
teaspoon ground ginger
1
cup frozen (thawed) fat-free whipped topping
1
container (4 oz) vanilla fat-free pudding

Steps

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  • 1
    Heat oven to 375°F. To toast coconut, place on cookie sheet or in pie pan. Bake 2 to 4 minutes, stirring occasionally, until golden brown.
  • 2
    In large bowl, gently mix all fruit, the cilantro and ginger. In small bowl, mix whipped topping and pudding until well blended. Add to fruit mixture; toss gently to mix thoroughly. Sprinkle with coconut.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
15
% Daily Value
Total Fat
2g
3%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
45mg
2%
Potassium
370mg
10%
Total Carbohydrate
35g
12%
Dietary Fiber
4g
16%
Sugars
28g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
120%
120%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
0 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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