Cut fresh fruit into bite sized pieces (I use melon, peaches, apples, plums, grapes, etc).
Mix the orange juice and Splenda together until the Splenda is well dissolved.
Pour the orange juice mixture over the fruit, cover and chill for several hours.
This is great for fruit that isn't quite as sweet as you like it, and is very refreshing for an addition to any meal.
Preheat oven to 212\u00b0F. Line a baking tray with parchment paper.
In a stand mixer, whip egg whites to soft peaks. Gradually whisk in sugar and beat until thick and glossy. Spread mixture into 6 (5 inch) rounds on prepared tray. Bake for 1 hour then let cool on a wire rack.
Whip cream to stiff peaks then stir in vanilla and powdered sugar. Spread over pavlovas and top with fresh fruit. Serve.
Make the fruit salad: Combine the fresh fruits in a bowl with
Slice fresh fruit in bottom of pan, just enough to cover the bottom.
Cut crusts from bread and place on top of fruit. Mix together flour, sugar, butter and egg.
Pour over top of bread. Bake at 350\u00b0 for 35 to 40 minutes.
Mix together in pan the 2/3 to 1 cup sugar and cornstarch; stir in gradually the boiling water.
Bring to a boil; boil 1 minute.
Remove from heat.
Add fresh fruit (juice and all).
Pour into an 8 x 11-inch baking dish.
Dot with a little butter; sprinkle with 1/2 teaspoon cinnamon.
Mix other ingredients in the order listed; drop by spoonful onto fruit.
Bake at 350\u00b0 for about 30 to 35 minutes.
In a 12 x 9 x 2-inch baking dish, combine orange juice, chili sauce, soy sauce, 2 tablespoons salad oil, garlic, orange peel, sugar, 1/2 teaspoon salt and pepper sauce.
Mix well.
Add steak; turn to coat.
Cover and marinate, turning occasionally, 3 hours or overnight.
Make fresh fruit salsa.
Preheat broiler.
Place steak on rack in broiler pan.
Broil 6 inches from heat for 6 minutes on each side for medium-rare.
Thinly slice steak and serve with fresh fruit salsa.
Makes 6 servings.
nd carefully spoon in the fresh fruit on top of the batter
If large fruits are used, cut them into large pieces and set aside.
Bring cornstarch, sugar and water to a boil in a saucepan over medium-high heat.
Add 1 cup of fresh fruit.
Bring to a boil again, then remove immediately from heat and add remaining cup of fruit.
Do not cook further.
Last addition of fruit should remain uncooked.
Spoon this sauce over ice milk or cake.
Makes 2 1/2 cups.
Serves 40; 1 tablespoon per serving.
pread over crust.
Arrange fresh fruit on top.
Drizzle with
nd smooth. Place pieces of fruit attractively over tart. Heat apicot
Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth.
Taste and add more Grand Marnier, if desired.
Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.).
Divide fruit among 8 stemmed goblets.
Top with sauce and serve.
Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.
Mix the first four ingredients together well.
(I used a hand mixer).
Leave in the refrigerator for a few minutes to set.
Garnish with fresh mint leaves.
Serve with fresh fruit.
Place the 3 cups of fresh fruit in deep dish crust.
Mix together the sugar and flour; pour over fruit.
Top with butter that is sliced into thin pieces.
Bake at 300\u00b0 to 325\u00b0 until the crust turns a golden brown.
The flour, sugar and butter makes the top crust.
rust.
Top with sliced fresh fruit as desired. Pour glaze over
dessert plates. Surround with fresh fruit. Makes 8 servings.
Burt
For Pie Crust: Mix all pie crust ingredients with fork.
Press mixture into a 10 inch pie plate.
Bake crust at 450\u00b0F for 10-12 minutes. Watch carefully as not to burn crust.
Filling: Cook together until boiling the sugar, salt, cornstarch, water and corn syrup.
Remove from heat and add the half package of jello and mix well.
Let the mixture cool slightly and then add fresh fruit.
Pour into baked pie shell and refrigerate until well chilled.
Serve with whipped cream and enjoy!
Combine flour, baking powder and salt.
Cream butter and sugar.
Beat in eggs.
Add milk and vanilla.
Pour into a greased and floured 9-inch pan.
Slice fresh fruit.
Lay it on batter. Bake at 350\u00b0 for about 25 to 30 minutes.
Combine orange juice, club soda and banana in blender and puree until smooth.
Pour over fresh fruit.
Sprinkle with nutmeg and cardamon.
Cover and refrigerate until ready to serve. Sprinkle with coconut before serving.
Combine the orange juice, club soda, and banana in a blender and puree until smooth.
Pour over the fresh fruit mixture.
Sprinkle with the nutmeg and cardamom.
Cover and refrigerate until ready to serve.
Sprinkle on the coconut and serve immediately.
Combine softened cream cheese and Marshmallow Creme; mix until well blended.
Serve with fresh fruit and cookies as dippers. Makes 2 cups.