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.
Pour fruit and juice in baking pan (
Drain fruit; mix together being careful not to mash.
Add nuts and marshmallows to taste.
Mix Cool Whip and chill.
(I chill cans of fruit first.)
Pour large can of fruit of your choice in 13 x 9 x 3-inch pan. Remove crust from bread.
Cut bread into 5 strips and place over fruit in rows.
Mix topping and pour over bread. Bake 45 minutes at 325\u00b0.
Great tasting easy to make fruit skewers for kids. A
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.
Drain cans of fruit (peaches, pears, fruit cocktail, etc.); reserve liquid.
You may have to add some orange juice concentrate or pineapple juice to have 4 cups fruit juice.
Use this to cook the boxes of pudding instead of milk.
Pour over fruit and toss. Chill and serve.
Makes for a crowd.
Half recipe for smaller portion.
Use what fruits are in season or your favorite.
Melt margarine in square 8 or 9-inch baking dish.
Mix flour, sugar, milk and egg until well blended.
Pour in pan over melted margarine.
Do not mix.
Then spoon fruit or pie filling over batter.
Do not mix.
Bake at 350\u00b0 for 35 minutes or until golden brown on top.
Serve warm or cold.
May top with vanilla ice cream.
Recipe can be doubled for a 9 x 13 x 2-inch pan.
Serves 4 to 6 people.
Drain fruit
cocktail and use this juice for the cup of cold water
when
mixing
Jell-O.
As Jell-O sets for a while, add the fruit and cream cheese.
Blend dry pudding, fruit and marshmallows.
Add cool whip.
Refrigerate until serving.
Pour juice from pineapple into bowl.
Slice bananas and put in juice.
Leave for about 10 minutes.
Put pineapple, peach pie filling and strawberries into bowl.
Take bananas out of juice and add to fruit mixture.
Refrigerate.
Combine all fresh fruits with peach pie filling and refrigerate until chilled and ready to serve.
Can be used as a salad or dessert.
Read entire recipe before beginning:
Mix together Cool Whip and cottage cheese.
Sprinkle with jello (any flavor).
Stir and add can of drained fruit (your choice).
Example:
Strawberry jello with strawberries, or lime jello with pineapple.
Heat gently together in a pot on stove top the water, sugar, dried fruit and butter until butter melts and sugar dissolves.
Allow to cool for a few minutes then stir in flour and spices and baking soda.
Pour into a large loaf pan which has been greased and floured or bottom lined with baking paper and bake at 350'F for 45 minutes or until a cake tester comes out clean.
Remove from oven and leave to cool in tin for 10 minutes then tip out onto a wire rack to finish cooling.
Serve cut in slices and buttered.
s a good make-ahead recipe.
Fix topping by mixing milk, almond extract with dessert topping whip.
Beat according to directions on package, set aside.
Fold in peach pie filling, well drained fruit cocktail, marshmallows.
Turn into square baking pan.
Spread with Topping mix.
Sprinkle with grated coconut, chill.
Stir peaches, pineapple, strawberries, kiwi fruit, brown sugar and spices in a medium bowl.
Layer fruit alternately with whipped topping in large dessert or trifle bowl.
Drain pineapple, fruit cocktail and oranges.
Reserve 3 cups juice.
Drain and rinse cherries.
Mix together pudding and fruit juice.
Bring to a boil.
Let cool and mix with fruit.
If desired you can layer fruit with angel food cake and pour pudding mixture over it.
Mix fruit with grenadine syrup and Kirsch in bowl.
Cover. Refrigerate 3 hours or more.
When ready, divide mixture between 4 dessert dishes.
Top each serving with a spoon of raspberry sherbet.
Preparation time:
15 to 20 minutes.