On Apr 12, 12:59*pm, "cybercat" > wrote:
> "Becca" > wrote in message
>
> ...
>
> > cybercat wrote:
> >> I saw these for the first time in VA last week. They are sweeter than
> >> white and red, and the ones I bought were HUGE. I think they will be
> >> pretty in fruit salad.
>
> > Yesterday morning, *I made a fresh fruit salad with black and red grapes,
> > clementines, bananas, strawberries, apples and pineapple. *The pieces of
> > fruit were large, with the exception of the apples, I cut those up way too
> > small. What was I thinking?
>
> > For a dressing, I nuked some cream cheese, then added a carton of sour
> > cream, some sugar and a little vanilla extract. *I mixed it well and
> > refrigerated it. *We had this after dinner and the dressing had firmed on
> > the fruit and it was perfect, but I forgot to add the toasted nuts.
> > Compared to most holidays, I did pretty good.
>
> Sounds wonderful. I love seedless grapes, orange segments, banana, and
> tartish apples with yogurt, lemon and honey dressing. Maybe kiwi, too. I
> have also used vanilla yogurt, seems you are going for the same sweet/tangy
> thing with your dressing. Fruit salad goes over really well at meals with
> heavy dishes, like Thanksgiving and Christmas. It's a nice contrast.

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If you can find it, "Greek Gods" yogurt's honey flavor - right out of
the carton - makes a great fruit salad dressing. It is made with
whole milk, but has less fat than cream cheese & sour cream. They
have a pomegranate flavor that's wonderful too, but I was disappointed
in the fig flavor. Guess I only like my figs newtoned.
Lynn in Fargo
(Their no fat yogurt is good too)