This is a simplified version of a Southern staple of picnics and church potlucks. Using frozen fruit instead of canned reduces the sweetness, and the yogurt adds a nice zing.


8 ounces (1 container) Noosa lemon yoghurt
1 container original Cool Whip
2 packages Dole Mandarin Sunshine Blend frozen fruit (thawed, drained)
1 cup sweetened coconut flakes

How I Made It:

Gently mix the yogurt and Cool Whip with a rubber spatula. Fold in the coconut and then the fruit.

IMG_4724 (2)

Refrigerate until you are ready to serve.

How It Turned Out:





This pasta salad comes together easily and can be made in large quantities for potlucks and picnics.


2 16oz boxes of pasta shells
2 12 ounce containers of grape tomatoes, rinsed and drained
1 English cucumber
1 can of sliced black olives
1 bottle of Greek feta vinaigrette
1 cup of baby spinach, washed and dry

How I Made It:

Cook the pasta according to the instructions on the box. While it cooks, drain and rinse the sliced olives; set them aside.  Chop the cucumber and set it aside.

When the pasta is done, drain and rinse it in cold water.  In a large glass salad bowl, combine the pasta, cucumber, tomatoes, olives, and spinach.  Dress with the vinaigrette to your taste (I don’t like too much dressing, but you don’t want it to be dry or the pasta to clump).  Also, I hold back some of each of the ingredients (except the pasta) to decorate the top of the salad so it looks pretty.

Cover the bowl tightly with plastic wrap.  Shake the bowl, flipping over a couple of times, to thoroughly toss the salad and distribute the dressing.

Refrigerate the salad until ready to serve.

How It Turned Out:

Greek Pasta Salad

It’s better if you can make it the night before and let it sit to have the flavors meld. Give it a good toss before you present it, and it will be as pretty as it is tasty.