SUNSHINE FRUIT SALAD
Make and share this Sunshine Fruit Salad recipe from Food.com.
Provided by Ernies Bert
Categories Fruit
Time 40m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Drain all canned fruits, reserving 1-1/2 cups of pineapple juice.
- Mix all canned fruits in large bowl.
- Mix reserved pineapple juice with pudding mix in medium saucepan.
- Cook over medium heat until boiling, stirring constantly.
- Let cool, pour over fruit and mix.
- Refrigerate overnight.
- Slice bananas and add just before serving.
SUNSHINE FRUIT CAKE
This is a unique fruit & vegetable cake. It is rather dense and moist - it doesn't rise much at all during baking. It will last a week when stored, covered, in the fridge. Fruit medley is a mixture of chopped dried fruits (usually sultanas, apricot, apples, peach and pear) but you can substitute your favourites. Sourced from Aust. Women's Weekly - Australian measurements used. Needs overnight soaking (NOT included in time to make).
Provided by auntchelle
Categories Dessert
Time 1h45m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan combine the dried fruit and the two juices. Bring to the boil then reduce heat and simmer, uncovered, for 2 minutes. Remove from heat, cover and cool overnight.
- Next day: Grease a 20cm ring pan, paying particular attention to the centre area. Pre-heat oven to 180 deg Celsius.
- Sift together all dry ingredients (flour, milk powder, cocoa & mixed spice).
- Combine fruit mix, apple, pumpkin & carrot in a large bowl then stir in the egg whites.
- Stir in the dry ingredients.
- Spread the mixture into the prepared tin. Bake for 1.25 hours checking the cake after about 1 hour. (The cake may require a cover of some aluminium foil during the last stages, to stop the top from getting too brown.) Remove cake from oven, remove foil if used, and cool for 5 minutes. Carefully turn on to wire rack to cool.
Nutrition Facts : Calories 62.5, Fat 0.2, Cholesterol 0.1, Sodium 15, Carbohydrate 15.3, Fiber 1.7, Sugar 2.4, Protein 1.3
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