Mango-Pineapple Fool

Indulge in a tropical treat with this low-calorie dessert. Fresh strawberries add to the fruity flavors of mango nectar and pineapple.

Mango-Pineapple Fool
Servings: 8 Prep 15 mins Chill 45 mins


  • 2 teaspoons unflavored gelatin
  • 1 1/2 cups mango nectar
  • 1 tablespoon fresh lemon juice
  • 2 1/2 cups frozen light nondairy whipped topping, thawed*
  • 2 cups fresh strawberries, hulled
  • 1 can (20 ounces) pineapple chunks, packed in juice, drained, reserving 8 chunks for garnish
  • 4 whole fresh strawberries, garnish

Make It

1. Sprinkle gelatin over 1/2 cup of the mango nectar in small saucepan. Let stand until gelatin softens, 1 minute. Stir over low heat until gelatin is dissolved, about 1 minute. Cool to room temperature. Stir in remaining 1 cup mango nectar. Pour into large bowl; refrigerate 10 minutes or until cool to the touch.

2. Remove gelatin mixture from refrigerator. Add lemon juice; beat on medium speed 2 to 3 minutes or until slightly frothy. Fold in whipped topping. Chill for 15 minutes.

3. Puree strawberries in food processor or blender. Add 3/4 cup of the pineapple chunks to strawberries; pulse until pineapple is coarsely chopped. Fold strawberry mixture into gelatin mixture. Return to refrigerator 15 minutes. Spoon fool mixture into 8 dessert glasses or pudding dishes. Cover each glass or dish, and chill until ready to serve.

4. To serve, slice whole strawberries in half for garnish. Skewer a strawberry half and a pineapple chunk on each of 8 wooden picks. Use to garnish dessert.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 102, Fat, total (g): 5, chol. (mg): , sat. fat (g): , carb. (g): 15, fiber (g): 2, pro. (g): 1, sodium (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.