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.
ntil firm.
For the fruit salad, combine all fruit in a large glass
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!
up lime syrup for mojito fruit salad.
To make sorbet, churn
br>Meanwhile, prepare the vodka fruit salad: In a small bowl, stir
br>For the Summer Fruit Salad:
Mix fruit in a bowl.
microwave milk powder and sugar all together on HIGH for 3
Mix all fruit together.
Sprinkle instant pudding 1 box at a time.
Chill before serving.
If desired, use sugar-free puddings and lite fruit.
For the fruit salad: Combine all the ingredients in a bowl.<
Beat all together (include syrup from fruit salad) for 3 minutes with electric mixer.
Don't grease pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Spread icing on cake when warm (full of holes).
Drain fruit salad and mandarin oranges.
Drain pineapple juice (about 1 cup) and mix with instant vanilla pudding.
Set aside for dressing.
Mix all ingredients; add dressing and mix well. Refrigerate several hours or overnight.
Yields 6 servings.
Drain fruit and orange segments.
Put apple pieces in juice (to keep from discoloring).
Drain apples; mix all fruit and pie filling with sweetener or sugar.
Chill well.
Serve topped with Cool Whip.
Mix all fruit and vanilla pudding at least 2 hours before serving.
When ready to serve, add and mix the Cool Whip into fruit and serve.
Is good dipped over servings of yellow or white cake.
Pour the canned fruit, with its juice, into a
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.
ooled sugar mixture over the fruit and toss gently to coat