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.
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.
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.
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.
Mix the pudding into the pineapple with juice.
Add a can of fruit cocktail or whatever fruit you wish.
Bananas can be used at last minute just before serving.
Let stand awhile or overnight. Fresh fruit can be used also.
Place stick of butter in deep dish and melt in a 325\u00b0 oven, then let cool.
Mix sugar, flour and milk.
Pour this over cooled butter.
Place fresh or frozen fruit or berries onto batter. Sprinkle 1/4 cup sugar over top.
Bake 40 minutes.
Batter will rise to top of pie and brown.
Mix together thoroughly and refrigerate until thick.
You may also add additional fruit, such as mandarin oranges, sliced peaches or bananas.
Drain any additional fruit you add.
Slice about 3 pounds fruit in bowl and sprinkle with lemon juice.
Place in buttered pan.
Mix until crumbly flour, brown sugar, butter and cinnamon.
Sprinkle over top of fruit.
Bake at 375\u00b0 for 30 minutes or until fruit is cooked.
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 oleo in baking dish (2 1/2 to 3-quart size). Mix dry ingredients. Add beaten egg and milk. Mix gradually. Place fruit in dish in melted oleo or butter. Pour batter over fruit. Bake in 375\u00b0 to 400\u00b0 oven about 30 minutes or until brown.