Fruit Salad

I served this fruit salad at a breakfast meeting this summer. I was able to make the salad ahead of time without the bananas, then all I had to do was fold them in before serving. Strawberries will bleed into the creamy yellow color of the salad, so use red-type fruits at your own risk. =)

Fruit Salad

1 (20 oz.) can pineapple chunks in juice, rinsed and drained

1 (16 oz.) can sliced peaches in juice, drained

1 (11 oz.) can mandarin oranges, drained

3 medium bananas, sliced

2 medium apples, diced

1 small box sugar free instant vanilla pudding

1 1/4 c. skim milk

3 oz. frozen orange juice concentrate, thawed

3/4 c. fat free sour cream

In a large bowl, beat pudding, milk and orange juice concentrate until well blended. Mix in sour cream. Fold in fruit (except bananas). Chill. Fold in bananas just before serving.

Yield: 12 servings (3P+)