I was looking for something a little lighter to go with our Easter meal, and I came across this fruit salad. Okay, so the container of sour cream probably defeated the purpose, but it's a long time before we have a big holiday meal again, so I let it slide. It's only 110 calories per serving, and that was doable. And yes, I did say sour cream on fruit salad. I was a little wary at first, but I've tried a few other dessert recipes that used sour cream, and they've all turned out well. Mixing it with the fruit gave the sour cream a completely different flavor. At least to me, it didn't seem tangy at all, but it took on the sweeter flavor of the fruit. I did leave out the coconut just because we were already having coconut cake, and I didn't want to overdo it. I don't think it was refrigerated for more than an hour, either. I guess I missed that step.
from Kraft Foods
2 cups seedless red grapes
1 can (15 oz) mandarin oranges, drained
1 banana, sliced
1 can (8 oz.) pineapple chunks, drained
1 cup miniature marshmallows
1 container (8 oz.) sour cream
1/4 cup coconut flakes, toasted
Mix all ingredients except coconut; cover.
Refrigerate 2 to 3 hours.
Sprinkle with coconut just before serving.
Makes 10 servings, 1/2-cup each
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