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!
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.
o room temperature. Combine syrup with 3/4 cup lime juice
In glass dish, layer yogurt, granola and fruit salad, then repeat with yogurt, granola and crushed pineapple.
Combine all ingredients with the exception of the yogurt.
Mix lightly.
Top with yogurt.
This makes 6 servings.
Pour the canned fruit, with its juice, into a serving
irm.
For the fruit salad, combine all fruit in a large glass
nto a loaf pan, cover with plastic wrap and freeze for
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.
Drain fruit salad.
Combine cottage cheese and yogurt.
Layer in glasses or bowl:
cottage cheese mixture, fruit salad and granola.
Drain fruit salad, reserving 1/4 c. juice.
In a bowl, combine yogurt, honey and reserved juice.
Fold in fruit salad, apple, strawberries and grapes.
Serve immediately.
Serves 4.
n a small bowl mix yogurt, whipping cream and white sugar
r>Sift the flour twice with 1/2 cup of the
Microwave China grass with 3/4 cup water on
Mix fruit and juices with pudding mix.
Fold in Reddi-Wip and chill.
Combine yogurt, cilantro, and cumin. Chill until needed.
Preheat oven to 350\u00b0F.
Heat cream cheese in a large skillet until soft. Stir in chicken and 1/2 cup of the salsa; mix well. Add 1/2 cup shredded cheese; stir until melted.
Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place seam side down in 12x8\" baking dish. Top with remaining salsa and cheese.
Bake about 15 minutes, or until heated through. Serve with yogurt sauce.
For the fruit salad: Combine all the ingredients in
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.
ooled sugar mixture over the fruit and toss gently to coat
decorative glass dish. Decorate with the bergamot flowers and scented