Layered Fruit Flag Salad

Name: Layered Fruit Flag Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 2 mediums bananas, sliced; 710 milliliters 1/2 pints fresh blueberries; 946 milliliters cubed (1/2 to 3/4 inch) cantaloupe, well drained; 510 grams containers each) Yoplait® Original 99% Fat Free lemon burst yogurt; 473 milliliters miniature marshmallows; 2 cans (8 oz each ) pineapple tidbits in juice; 3 Tbsps powdered sugar; 1 liters pints fresh strawberries; 355 milliliters frozen (thawed) whipped topping

Layered Fruit Flag Salad is a gluten free and dairy free side dish. One serving contains 161 calories, 2g of protein, and 2g of fat. This recipe serves 12. The Fourth Of July will be even more special with this recipe. If you have pineapple tidbits in juice, blueberries, whipped topping, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.

Ingredients you will need

Strawberries

Pineapple

Banana

Juice

Equipment you will use

Paper Towels

Bowl

In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.

Ingredients you will need

Whipped Topping

Powdered Sugar

Yogurt

Equipment you will use

Bowl

In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars.

Ingredients you will need

Strawberries

Blueberries

Cantaloupe

Equipment you will use

Glass Baking Pan

Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top.

Ingredients you will need

Marshmallows