CREAMY FRUIT SALAD

INGREDIENTS:

• 16 oz. fresh strawberries, hulled and sliced
• 1 cup peeled and segmented clementines
• 2 and 1/2 cups seedless green grapes, halved
• 4 kiwis, peeled and sliced
• 1 and 1/2 cups chopped honey mangoes
• 1 container (32 oz.) low-fat vanilla yogurt (NOT greek yogurt)
• 1 package (3.4 oz.) cheesecake pudding mix (dry)
• 1 container (8 oz.) frozen whipped topping, completely thawed

INSTRUCTIONS:

1. PREP: Make sure the frozen whipped topping is completely thawed before starting.
2. PREPARE FRUIT: Wash and dry the fruit; if the fruit is still wet, it will make the salad soggy and the dressing won’t adhere as well. Slice the strawberries, peel the clementines, halve the grapes, peel and thinly slice the kiwis, peel and coarsely chop the mangoes. Add all the fruit to a large bowl.
3. DRESSING: Put the yogurt in a separate large bowl, and pour the pudding mix right on top. Briskly whisk the two together until completely smooth. With a spatula, gently fold in the thawed whipped topping until completely combined (see Note 1 to make homemade whipped topping).
4. DRESS THE SALAD: Pour the dressing over the salad and toss gently to combine.
5. ENJOY: Either serve immediately or refrigerate until ready to serve. Best enjoyed within 1-2 days.

Note 1:  To make homemade whipped topping using heavy cream: Whip 1 cup heavy cream with 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract in a stand mixer with a whisk attachment. Beat to combine, and then increase the speed and whip until firm peaks form, about 2-4 minutes. With a spatula, fold the whipped topping into the pudding and yogurt mixture.