I’m home with the kids this week for staycation (i.e. the one week of the summer that we have no childcare). We’ll be out and about, swimming and doing fun DC stuff, so to keep things simple I thought I’d make this Food Week at the Blue Room, and post some favorite simple recipes.
I’ve already made this twice this summer at two separate church picnics, including this weekend’s retreat at the lake. So easy. So traditional for potlucks. So WASPy.
Frozen Cranberry Fruit Salad
(a variation on Ambrosia, which often has coconut in it… to which I say No. Just no.)
1 20 oz. can pineapple tidbits
5 medium sized firm bananas, halved lengthwise and sliced
1 16 oz. can whole-berry cranberry sauce
1/2 cup sugar
4 oz. whipped topping (half a tub)
8 oz. plain yogurt
1/2 cup chopped walnuts
Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the juice (nice technique; the citrus juice helps prevent browning). In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping, yogurt and nuts.
Pour into 13×9 inch dish. Freeze until solid, Remove from the freezer 15 minutes before cutting and serving.
From the Cedar Hill Vegetarian Cookbook, Volume 2. Cedar Hill is a beautiful retreat center in north Georgia.