Hot Fruit Salad Recipe

Summary

Preparation Time5 MinCooking Time45 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings24
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Canned apricot15 Ounce (1 Medium Size Can)
 Canned pear halves15 Ounce (1 Medium Size Can)
 Canned pineapple chunks15 Ounce (1 Medium Size Can)
 Bananas3 Large, sliced
 Canned blueberries1 Pound (1 Medium Size Can)
 Applesauce1 Pound (1 Medium Size Can)
 Cranberry sauce1 Pound (1 Medium Size Can)
 Butter1 Tablespoon
 Brown sugar1 Tablespoon (Adjust Quantity As Per Taste)

Nutrition Facts

Serving size

Calories 107 Calories from Fat 6

% Daily Value*

Total Fat 0.65 g1%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 1.3 mg

Sodium 7.8 mg0.3%

Total Carbohydrates 26 g8.7%

Dietary Fiber 2.1 g8.5%

Sugars 18.1 g

Protein 0.58 g1.2%

Vitamin A 7.6% Vitamin C 5.4%

Calcium 0.6% Iron 2.3%

*Based on a 2000 Calorie diet

Directions

Place apricots, pears, pineapples, bananas and blueberries in colander to drain.
Pour the blueberries in last which allows the blueberry juice to go through all the fruit.
Mix cranberry sauce and applesauce until well blended.
Put 1/2 of cranberry and applesauce on bottom of a baking dish.
Save the remaining half to cover top of fruit.
Put all of the well-drained fruit over the bottom layer of cranberry and applesauce.
Put remaining sauce on top.
Dot with butter.
Sprinkle with brown sugar.
Bake at 350 degrees until fruit is bubbly, about 45 minutes.
Serve hot.
Serves approximately 24.
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