4th of July Cheesecake Salad

Nutrition Facts
Servings
10.0
Amount Per Serving
calories
346
% Daily Value *
Total Fat
14
g
21
%
Saturated Fat
9
g
44
%
Monounsaturated Fat
4
g
Polyunsaturated Fat
0
g
Trans Fat
0
g
Cholesterol
34
mg
11
%
Sodium
210
mg
9
%
Potassium
227
mg
6
%
Total Carbohydrate
55
g
18
%
Dietary Fiber
3
g
11
%
Sugars
31
g
Protein
6
g
12
%
Vitamin A 9
%
Vitamin C 20
%
Calcium 6
%
Iron 1
%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Ingredients:

  • 12 oz. whipped topping
  • 1 small package of cheesecake pudding (just the powder)
  • 3 (6 oz) strawberry yogurt
  • 1 lb fresh strawberries, sliced
  • 1 lb fresh blueberries
  • 3 bananas, sliced*
  • Miniature marshmallows*

Instructions:

Stir whipped topping, yogurt, and pudding powder together in a large bowl. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries and blueberries to salad or wait to add them with sliced bananas and marshmallows just before serving. To keep the bananas fresh, spritz them with lemon juice before adding them to the salad. Keep refrigerated.

*The the bananas and marshmallows should be added right before serving, but the remainder of the salad can be assembled earlier in the day.

Recipe adapted from piarecipes.com

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