up lime syrup for mojito fruit salad.
To make sorbet, churn
hites. Pour into an ice cream maker and process according to
irm.
For the fruit salad, combine all fruit in a large glass
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.
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!
peed, beat the egg whites, cream of tartar and salt until
inutes uncovered.
Add beaten cream, mango pulp and mango essence
he fruit and toss gently to coat.
Beat heavy whipping cream
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.
Boil fruit salad with salt.
Dissolve jello in hot fruit salad.
Let mixture begin to set.
Mash cream cheese and enough of the whipped cream to make smooth.
Fold cream cheese and remainder of whipped cream into gelatin mixture.
Mold and congeal.
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.
spread almonds over oven tray bake in moderate oven 5 min or till browned cool.
drain fruit reserve syrup.
beat egg whites until soft peaks form.
beat in sugar.
beat in syrup.
beaten egg yolks and lemon juice.
beat cream until soft peaks form.
fold cream, fruit, almonds into egg mixture.
pour mixture into a 25cm X 12 cm loaf tin.
cover tin firmly with al foil.
freeze overnight til firm.
Drain fruit salad. Mix sour cream and milk. Pour over fruit. Let set in refrigerator for 2 hours.
cented pelargonium leaves. Serve with cream, sorbet or creme fraiche.
Soften cream cheese.
Add Cool Whip and marshmallows and mix gently.
Fold in fruit salad.
Chill before serving.
Freeze can of fruit cocktail.
Open both ends of the can; push contents out.
Slice.
Serve on lettuce; garnish with whipped cream or salad dressing.
Serve immediately.
Yield: 4 to 5 servings.
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.
Drain fruit salad.
Combine cottage cheese and yogurt.
Layer in glasses or bowl:
cottage cheese mixture, fruit salad and granola.
For the fruit salad: Combine all the ingredients in