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Nutritious Potluck Fruit Salad


  • Serves 14-16.


  • 1 (20-oz.) can pineapple chunks
  • Sugar substitute equal to 2/3 cups sugar (I use Splenda)
  • 2 Tablespoons flour
  • 1/3 cup orange juice
  • 2 Tablespoons lemon juice Egg substitute equal to 1 egg
  • 2 cups light whipped topping
  • 3 pints fresh strawberries, sliced
  • 4 cups green seedless grapes
  • 6 kiwi fruit, peeled and sliced
  • 1 pint raspberries
  • 1 pint blueberries
  • 6 medium bananas, peeled and cut in
  • 1/2-inch slices


Drain pineapple, reserving juice, and set aside. In a saucepan combine sugar substitute and flour. Stir in orange, lemon, and pineapple juices. Bring to a boil and remove from heat. Stir small amount of hot mixture into egg substitute and stir, then add egg substitute to pan, stirring constantly. Bring to a boil and cook over medium heat, stirring constantly for two minutes. Cool to room temperature, stirring occasionally; when cooled, fold in whipped topping. In large bowl combine all ingredients and toss lightly to coat. Serve immediately or refrigerate until serving time.

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