Try this Refrigerated Fruit Salad recipe, or contribute your own.
Suggest a better descriptionIn large bowl, combine all ingredients; mix well. Cover; refrigerate at least 4 hours or overnight. Yield: 12 ( 1/2 cup) servings. (CAMPING TIP): This recipe will hold up well for serveral days in the cooler. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Pillsbury Grilling, Picnics & Camping Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 17, 1999
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 12 | ||
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Calories: 69 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.9mg | 0 % | |
Potassium 164.1mg | 4 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 16.2g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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