1 cup sugar (or Splenda)
1 tbsp. cornstarch
2 cans (5½ ounces each) apricot nectar
1 tsp. vanilla extract
6 large red apples, coarsely chopped
8 medium firm bananas, sliced
1 medium fresh pineapple, peeled, cored
and cut into chunks (about 5 cups)
1 quart fresh strawberries, quartered
2 cups green grapes
In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high for 6-8 minutes or until slightly thickened, stirring every 2 minutes. Stir in the vanilla. Refrigerate. In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving. Yield: 26 (1-cup) servings.
–I would wait to add the bananas until 30 minutes prior to serving (to keep them from turning brown). We also added kiwi to the mixture.
You can also do this w/ instant vanilla pudding and juice from the fruit to make 1 c. liquid.
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