Whip all ingredients in blender.
Use a variety of fruit in season, strawberries, blueberries, peaches, bananas, oranges, apples, pears and pineapple.
Keep tofu creams refrigerated before serving.
Prepare fruit by cutting in bite size pieces, pour on the cream of your choice, garnish with nuts, coconut and minced fruit. Change fruits with the seasons to enjoy all year round.
Serves 6 or more (depending on amount of fruit used).
Drain all the liquid from all the cans of fruit. Thin the sour cream with whichever fruit juice you would like. Mix all the ingredients together with the thin sour cream. Chill and serve.
eat tasting easy to make fruit skewers for kids. A great
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.
Mix pudding.
Do not make pudding; use from box with crushed pineapple plus juice.
Let chill at least 2 hours.
Add fruit cocktail (drained) plus Cool Whip.
Chill for several hours.
It's a green, light frothy dessert; it's delicious.
Combine the orange juice, 7-Up and banana in a blender; puree until smooth.
Pour over fresh fruit mixture.
Sprinkle with the nutmeg and cardamon.
Cover and refrigerate until ready to serve. Sprinkle on the coconut and serve immediately.
This has no cholesterol, no fat and no sodium; is a good source of potassium.
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 cardamon.
Cover and refrigerate until ready to serve.
Sprinkle on the coconut and serve immediately.
Makes 6, serving size 1/2 cup.
Prepare pudding according to directions.
Add lemon juice and mix.
Stir in fruit.
huck in the cup of fruit. mix on the turner. If
Dissolve gelatin in boiling liquid.
Immediately add orange sherbet and stir until melted.
Add oranges.
Pour into 1 1/2 quart ring mold.
Chill until firm.
Unmold and fill center with Ambrosia Fruit Salad (recipe follows).
Serves 10 to 12.
often sold near fresh fruit).
IF MAKING TART SHELLS
Directions for Filling:.
Prepare fruit. Put prepared fruit into 8\" x 8
Fill whatever size cup you want with ice.
Fill the cup the rest of the way with the Fruit Juice. I find, since we had a large harvest of Pomegranates this year, this recipe works well with natural Pomegranate juice. But you can use any fruit juice.
Pour the ice-juice mixture into your blender container.
Peel and break the banana into the same blender container.
If using sweetener, and it to the blender container before processing.
Process until as smooth as you like.
ire rack.
For the fruit & spice muffin, sift the mixed
Cut banana and apple into small pieces and set aside in a bowl of cold water and lemon juice to prevent discoloring.
In a seperate bowl, mix together, coconut, marshmallows, almonds, and all well drained cans and jar(s) of fruit.
Drain apple and banana and add to the rest of the fruit. Drain all fruit well or salad will be mushy.
In a small bowl, mix together vanilla, cinnamon, sour cream, then add to fruit and mix.
Fold in whipped topping and refrigerate until well chilled and serve.
Combine all ingredients in large bowl; mix well. Cover tightly. Store in a cool, dark place at least overnight or for up to a month, stirring occasionally.
Use this basic fruit mixture recipe to make one deep 9-inch round cake, one boiled pudding and about 48 fruit mince tarts.
Cook, drain and cool pepe in refrigerator.
Drain fruit and save all fruit juices.
In saucepan cook eggs, flour, sugar and juices until thickened.
Cool in refrigerator.
Mix all fruit, pepe and marshmallows with thickened pudding like.
Fold in Cool Whip.
Delicious . . . Delicious.
Combine coconut and margarine. Reserving 2 tablespoons coconut mixture, press remainder firmly on bottom and up side to rim of 9-inch pie plate; chill. In large bowl, combine sweetened condensed milk, ReaLemon, fruit cocktail, almonds and cherries; mix well. Fold in whipped topping.
Pour into prepared crust. Garnish with reserved coconut and additional fruit if desired. Chill 4 hours or until set.
Refrigerate leftovers.
Cook rosamarina pasta to al dente, rinse and cool.
In saucepan, mix together eggs, drained liquid from fruit cocktail, flour and sugar.
Cook slowly, constantly stirring, until puddinglike.
Cool overnight in refrigerator.
The next day, when all ingredients are cold, mix rosamarina pasta, reserved fruit cocktail, pudding mixture and drained mandarin oranges together. Fold in Cool Whip.
Refrigerate until serving time.
This makes a large quantity and is good for parties.