2 cups water in a medium saucepan. Stir over
ea bag and bring to a simmer. Remove from heat. Let
In a small saucepan, combine sugar and
In a parfait or sundae glass, layer some fruit salad, top with 1/2 of the yoghurt per serving, and layer more fruit on top. Drizzle with 1 tblsp honey per serving (or to taste), sprinkle with 2 tblsps of walnut pieces per serving and a sprinkle of cinnamon.
Enjoy!
Lemongrass and Coconut Milk Syrup: In a saucepan, bring all the ingredients to a boil. Simmer for about 2 minutes. Strain and refrigerate until completely chilled, about 30 minutes.
Fruit salad: In a bowl, combine all the ingredients.
Drizzle with the lemongrass and coconut milk syrup just before serving.
Tips: If you make this fruit salad in advance, add the bananas and kiwis at the last moment. If you can't find lemongrass, use the grated zest of 1 one lime.
emaining sugar, 2 tablespoons at a time, beating after each addition
Mix all ingredients in a 2-quart container.
Add water and ice to fill container.
Pour the canned fruit, with its juice, into a serving bowl. Core the
nto 3/4th level of a serving glass and leave it
For the fruit salad: Combine all the ingredients in a bowl.
Refrigerate
nd bergamot leaves into a pan over a low heat and stir
and lemon juice together in a saucepan over medium-low heat
Drain fruit salad, reserving 1/4 c. juice.
In a bowl, combine yogurt, honey and reserved juice.
Fold in fruit salad, apple, strawberries and grapes.
Serve immediately.
Serves 4.
Combine strawberries and next 5 ingredients in a large bowl; add Fruit Salad Dressing.
Stir to coat well.
Makes about 10 servings.
Drain and save juice from pineapple and fruit salad.
Mix pudding and pineapple juice until smooth.
Mix fruit.
Refrigerate until chilled.
Combine flour and sugar; stir in egg, then fruit juices. Cook, stirring, over hot water until thick.
Cool.
Whip the cream; fold in.
Serve over fresh fruit or with jellied fruit salad.
Drain fruit salad.
Combine cottage cheese and yogurt.
Layer in glasses or bowl:
cottage cheese mixture, fruit salad and granola.
Whip the cream (any brand).
Blend with mayonnaise; add salt. Strain syrup from can of fruit salad and mix the fruit salad with the blended mixture.
Freeze until solid.
Cut into squares and serve on lettuce leaf.
Makes 6 servings.
Mix flour, sugar, salt, baking powder and baking soda.
Add one small can fruit salad, drained, and one egg.
Sprinkle brown sugar and nuts on top.
Bake in 9 x 9 inch greased pan for 30 minutes in 350\u00b0 oven.
Sift dry ingredients together.
Drain fruit salad; save juice. Add dry and wet ingredients together.
Whip.
Fold in fruit salad.
Pour in ungreased pan for 40 minutes at 350\u00b0.