If using fresh fruit with canned fruit, drain canned fruit and combine the two before mixing the pudding.
Mix buttermilk and pudding together.
Fold in Cool Whip.
Place 1/2 of fruit in bowl. Top with pudding mixture and remaining fruit on top.
Makes 10 servings/169 calories per serving.
ups of fresh or drained canned fruit now if you want. Strawberries
For a sweet but nutritious no-fat dessert; put chopped fruit slices in a square cake pan.
Add in canned fruit.
Sprinkle top with cinnamon-sugar-flour and flake cereal.
If raisins are included, put in fruit part, not topping, as their skins can burn. Cook for 30 minutes at 350\u00b0.
Melt butter in 8 x 8-inch dish at 350\u00b0.
Mix together in bowl the flour, sugar and milk. Place fruit in dish with melted butter. If using canned fruit, pour off most of juice.
Pour mixture over the fruit and butter.
Do not stir. Cook until brown.
If using canned fruit, be sure it is well drained.
Be sure fruit is cut into medium size pieces.
Set aside.
In medium size boiler, mix sugar and cornstarch, add Sprite.
Cook and stir until mixture thickens and turns clear, remove from heat.
Add box of Jell-O and stir until dissolved.
Pour over fruit stirring carefully until all fruit is covered.
Chill and serve.
Cover bottom of 8-inch square pan with fruit (drain well if using canned fruit).
I usually fill it between 1/3 to 1/2 full (8 large or 14 small peaches).
Mix 3/4 cup sugar, butter, baking powder, salt, milk and flour together; spread batter over fruit. Mix remaining 1 cup sugar and cornstarch; sprinkle over batter. Pour boiling water over top.
Bake at 375\u00b0 for 45 minutes or until done.
Make
batter
from the first seven ingredients and pour into greased baking pan, 8 x 10 x 2-inch.
Add canned fruit or berries and water.\t(If the fruit or berries are juicy, do not add the water.) Bake one hour at 350\u00b0 or until golden brown.
Clean and drain fresh fruit or canned fruit (seedless grapes are best). Combine in a large bowl with poppy seed and nuts.
Whip or blend at high
blending speed for 30 seconds all other ingredients to form a glaze. Cover fruit with glaze. Chill.
Pour the canned fruit, with its juice, into a
Mix first 5 ingredients.
Grease 9 x 13-inch pan and pour in batter.
Mix together in saucepan liquid from canned fruit.
Add hot water to make 2 cups, sugar and butter.
Stir and bring to boil, then pour over batter.
Pour fruit on top.
Bake at 350\u00b0 for 35 minutes.
May serve as is or in bowl with milk over it.
Cook Acine de Pepe according to box directions; drain and set aside to cool.
Drain juice from canned fruit into a saucepan.
Add sugar, eggs, cornstarch and lemon juice. Cook over low-medium heat, stirring constantly until thickened.
Mix with the cooled pasta and refrigerate for a couple of hours.
Add fruit and Cool Whip and mix gently. Refrigerate for 1 hour.
Blend or process cream cheese and canned fruit. Stir in additional liquid of white wine, if necessary, until of desired thickness. Add cinnamon to taste.
Enjoy!
If using fresh fruit, clean and peel hard
Drain all canned fruit (save juices- add some to recipe if needed, or desired) Mix all fruit together.
Sprinkle with Jello (enough to sweeten- not entire package).
Peel and slice bananas, oranges and kiwi into bite-size pieces.
Slice strawberries.
Remove grapes from vine.
Add oranges, kiwi and grapes to Jello mixture.
Strawberries and bananas should be added last as they tend to soften.
Mix juice from pineapple, lemon juice and enough orange juice to make 1 cup.
Add sweetener.
Dissolve cornstarch in water and add to juice.
Boil and stir until thick.
Cool.
Combine canned fruit and fresh fruit.
Mix in fruit dressing; allow to stand to let flavors blend.
Makes 1 cup dressing.
Leftover will keep or double recipe.
nd serve with fresh or canned fruit.
In a large bowl, combine fruits, marshmallows and pecans.
Fold in the Cool Whip topping and the mayonnaise into the fruit; toss lightly to combine well.
Transfer the mixture to a 8x8-inch dish.
Chill in the freezer for about 1 hour (NOT until solid).
Cut into squares.
*note* make sure that the canned fruit is VERY well drained, I like to pat off any excess moisture with a paper towel.
Also, if you plan to double this recipe, prepare in TWO separate pans.
Heat juice, butter and lemon juice; mix sugar and flour, then slowly add to the beaten eggs.
Add a little to the hot liquid; mix and stir slowly into the boiling liquid.
Cook until thick; cool.
Pour over mixed drained fruit: apples, grapes, canned fruit cocktail (drained), canned pineapple chunks (drained), cherries and bananas.
Soak gelatin in cold water. Dissolve in boiling fruit juice. Add lemon juice, ginger ale and sugar. Chill until almost set. Add canned pineapple and fresh fruit.
Put in a wet mold to chill.
Beat eggs and sugar together well.
Add fruit and juice.
Stir to combine.
Stir in flour, baking soda, salt and vanilla. Spread in gresed 9x13 inch pan.
Sprinkle walnuts and brown sugar over batter in pan. Bake in 350 degree oven for 30-40 minutes or until set.
Glaze: Bring all 5 ingredients to a boil in a saucepan while stirring.
Pour over warm bars.
Cool.
Cuts into 54 squares.