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SECRET FRUIT SALAD WITH VANILLA PUDDING MIX – RECIPE REVIEW Hey guys, after posting about buttercream for the past two weeks, I thought it was time for a gorgeously vibrant, fresh, summery dessert! Although the recipe is very (VERY!) straightforward – prep fruit, sprinkle over pudding mix, stir, done – we still managed to screw it up a bit by using the wrong kind of pudding mix on the first go. See, we used custard powder. And everyone who has ever made custard using custard powder knows that, while the end result is certainly vanilla pudding, you have to cook the stuff on the stove!
Yuck… Don’t. Use. It. Secret Fruit Salad with Pudding Mix After that initial fail, I went out and bought the right pudding mix and, yes, it really did take the fruit salad over the top! I only added a little – only one teaspoon of pudding mix to 750 grams (about 1 and a half pounds) of fruit – but I thought it made a huge difference. The pudding mix adds a subtle hint of vanilla and thickens the fruit juices ever so slightly, coating the fruit is a thin layer of vanilla-y deliciousness! If you want to, you can always add a bit more pudding mix. Just make sure to allow the salad to sit for a while so that the pudding mix can soak up all those fruit juices! If you ask me, this is the perfect treat to bring to a picnic or barbecue! Enjoy guys! SECRET FRUIT SALAD WITH VANILLA PUDDING MIX
INGREDIENTS 800g fresh fruit, I used strawberries, pineapple, raspberries and blueberries 4 teaspoon dry instant vanilla pudding mix*
INSTRUCTIONS Wash (and slice) the fruit. Combine it in a medium-sized bowl. Sieve the pudding mix over the top of the fruit, then toss until evenly coated. Allow to sit for at least half an hour in the fridge so that the pudding mix has time to soak up all the fruit juices. Serve immediately or cover with plastic wrap and serve the next day. NOTES * I achieved best results with an instant pudding mix that doesn’t need to be cooked, but is just whisked into milk (like Jello Instant Vanilla Pudding). I tried making this salad with custard powder (which needs to be cooked) but it made the fruit salad unpleasantly chalky. Blueberries have a very low caloric value. There are only 57 calories in 100 grams of fresh blueberries. Blueberries, on the other hand, contain soluble fiber, vitamins, minerals and pigment antioxidants that contribute significantly to good health and general well-being. Blueberries are one of the fruits with the highest antioxidant value. The ORAC value of 100 grams of fresh blueberries is 5,562 TE (Trollex equivalents). Scientific studies have shown that chlorogenic acid in blueberries helps lower blood sugar levels and controls blood glucose levels in patients with type II diabetes. Fresh blueberries contain small amounts of vitamin C, vitamin A and vitamin E. Together, these vitamins are powerful lipid-soluble antioxidants that help limit the damage to the body caused by the presence of free radicals. Blueberries also contain small amounts of B-complex vitamins, such as niacin, pyridoxine, folate and pantothenic acid. These vitamins serve as cofactors that help the body metabolize carbohydrates, proteins and fats. In addition, blueberries contain a solid amount of minerals, such as potassium, manganese, copper, iron and zinc. Potassium is an important part of cellular and body fluids and helps regulate heart rate and blood pressure. Manganese is used in the body as a cofactor for the antioxidant enzyme superoxide dismutas. Copper is essential for the formation of red blood cells. Iron is needed for the formation of red blood cells. Blueberries are soft and juicy and leave dark blue pigment spots on the teeth and tongue. Prune the remaining stalks and leaves, if you bought blueberries from the market. They are best eaten fresh after washing with cold water. If you take them out of the fridge, soak them in a bowl of water to adjust them to room temperature and thus enrich their taste. Gently wipe them with a soft cloth or paper and enjoy!