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Tapioca Fruit Salad Recipe

1 – 6 ounce box
1 – 3 ounce box
1 – 21 ounce can
2 cups
1 – 11 ounce can
1 large
1 tablespoon
vanilla pudding, cook-n-serve
tapioca pudding, cook-n-serve
pineapple chunks, reserve juice
juice from fruit and water to equal
mandarin oranges, drained
banana
lemon juice, concentrate

Recipe Container Type: serving bowl


Tapioca Fruit Salad Directions

Drain fruit and measure fruit juice, then add enough water to equal 2 cups. Next, pour into small saucepan.
Set fruit aside.
Add the pudding mixes to fruit juice in a saucepan.
Cook the puddings over medium heat stirring constantly to prevent scorching. Cook until mixture starts to boil and thickens.
Remove from heat.
Let tapioca cool for 15 minutes.
Add sliced banana and drained fruit and gently stir into tapioca to blend.
Cover tapioca fruit salad and refrigerate several hours or overnight.

Recipe Note: This is a great fruit salad for everyday.


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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