Red, White, and Blueberry Trifle

Recipe from here.
 Ingredients:

10 oz angel food cake, cut into 1 inch cubes

2 pints sliced strawberries

2 pints blueberries

6 tbsp fat free sweetened condensed milk

1 1/2 cups cold water

1 package suger free white chocolate instant pudding

12 oz fat free Cool Whip, thawed

Directions:

Whisk condensed milk and water in bowl. Whisk in pudding mix and let stand for 2 minutes; fold in Cool Whip. Arrange cake in the bottom of a trifle dish sprinkle with blueberries, then spread pudding mixture, then layer strawberries. Repeat layers-cake, blueberries, pudding mixture, strawberries. For the top, arrange prettily! Cover and chill for about an hour.

1 cup=4 points+

Fruit Salsa with Cinnamon Sugar Pita Chips

 This is SOOO delicious! Definitely worth trying!

Fruit Salsa

 2 kiwis, peeled and diced
3 types of apples (I used Granny Smith, Red Delicious, and Pink Lady) - peeled, cored and diced
8 ounces raspberries

1 carton of blackberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)

Directions

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 

Cinnamon Sugar Pita Chips

(Tip: If your grocery store sells Stacy's Cinnamon Sugar Pita chips, just buy those! Mine doesn't, so I made my own! :) They were good, though!)

Ingredients

Plain Pita Chips

Cinnamon (to taste)

Sugar (to taste)

1 tbsp melted butter

Directions

Heat oven to 350. Place chips in a single layer on baking sheet. Drizzle with melted butter. Sprinkle with cinnamon and sugar. Bake for 5-7 minutes. Let cool before serving.

Vintage Recipe: Green Congealed Salad

This is a recipe that's been in my husband's family forever! When I first saw what was in it, I wasn't so sure about it. But, y'all, it's so yummy! I love it!

Ingredients

2 1/2 cups water, divided
2 (3-ounce) boxes lime gelatin
1 (16-ounce) carton cottage cheese
1/2 cup mayonnaise
1 (20-ounce) can crushed pineapple in pineapple juice
1 cup chopped pecans, more for garnish, if desired 

Instructions

Bring 1 cup water to boil. Place the gelatin in a bowl and pour the boiling water over it. Stir until dissolved. Stir in 1 1/2 cups cold water. Let cool to lukewarm (you can place it in the refrigerator for a few minutes, but do not let it set). In a separate bowl, combine the cottage cheese and mayonnaise. Stir in the pineapple with its juice. Stir in the cooled gelatin mixture. Stir in the nuts. Carefully pour the mixture into a large ring mold or serving bowl. Chill until firm. Garnish with nuts, if desired.

Our family always has it on Thanksgiving and Christmas. Here it is on our Thanksgiving table.

Marshmallow Fruit Salad

My father-in-law always makes this on every holiday. It's so yummy and a great low fat snack or dessert!

You will need:

Plain Yogurt or Sour Cream (Nonfat or light)

1 bag of mini marshmallows
1 can of fruit cocktail
1 can of Mandarin oranges

Notes:
You can use whatever kind of fruit you prefer! I love Mandarin oranges, so I use a big can of them!
I also use two sweet-n-lows to make it sweeter.

Mix together and serve!