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Creamy Apricot Salad

  • Prep Time: 20 Minutes (Total time: 20 Minutes)
  • Serving Size: 16
  • 1/2 pound Apricots, Quartered, Pitted
  • 1 pt. (2 cups) Strawberries, Quartered
  • 1 cup Blueberries
  • 1 Medium Jicama, Peeled, Chopped
  • 1/2 cup BREAKSTONE'S Reduced Fat Or KNUDSEN Light Sour Cream
  • 3/4 cup Vanilla Nonfat Yogurt
  • 1 tablespoon Orange Juice
  • 1/4 cup PLANTERS Slivered Almonds, Toasted
  • COMBINE fruit and jicama in large bowl; set aside.

    MIX sour cream, yogurt and orange juice until well blended. Add to fruit mixture; toss to coat.

    SPRINKLE with almonds.

    KRAFT KITCHENS TIPS

    Great Substitute

    If apricots are not available, use peeled fresh peaches instead. Or, substitute 1-1/2 cups frozen peach slices for the cut-up apricots.

    RECIPE COURTESY OF KRAFT FOODS