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.
Mix together fruit, marshmallows and coconut.
Toss lightly with sour cream.
Serve as a fruit salad.
(Fruit cocktail may be used instead of orange slices and pineapple.)
Prepare cabbage and apple.
Use 1 T lemon juice to wet diced apple to prevent darkening.
Toss cabbage, raisins, and apple.
Mix fruit juices, salt, and sugar.
Add sour cream, stir until smooth; add to salad and chill.
Combine marshmallows, fruit and coconut; mix lightly.
Spoon into individual dessert dishes. Combine sour cream and honey; mix well.
Spoon over fruit.
Whip cream.
Add powdered sugar.
Mix sour cream and marshmallows.
Add cream mixture to sour cream mixture.
Drain fruit well on paper towel.
Fold in drained pineapple, then cherries and last carefully fold in oranges.
Drain all fruit; mix with sour cream.
Add coconut and marshmallows.
Chill for 2 hours.
he vanilla extract into the sour cream.
If your mixer has
o cool.
Blend together sour cream, 2 tbsp sugar, flour, salt
For easy mixing use a large bowl.
Stir the cream cheese with a fork, then mix in the marshmallow creme.
After mixing well, stir in sour cream and blend well; place in a covered container in the refrigerator until serving time.
The mixture will thicken after being refrigerated for several hours.
acon and 1/4 cup sour cream.
Mix until combined.
Drain all fruit.
Mix sour cream and sugar.
Mix all ingredients together; cover and chill.
nd gently fold in the sour cream. Shape the dough into a
Mix the sour cream and brown sugar together.
Toss with the fruit.
Use an unbaked 9-inch deep-dish pie shell, your own recipe or storebought.
Sprinkle 1 tbsp of the flour in shell.
Arrange apple slices in bottom.
(Use Northern Spy apples if possible; they're the best for cooking IMHO.) Preheat oven to 425F degrees.
In a mixing bowl, combine sour cream, brown sugar, yolks, butter, salt and remaining 1 tbsp flour.
Blend well and spoon over apples.
Bake for 15 minutes, then reduce heat to 350F degrees and bake for 40 more minutes, or until apples are tender.
Combine all ingredients, except pound cake and sour cream until well mixed.
Place mixture in center of an 18-inch square of heavy-duty aluminum foil.
Bring edges together and crimp securely.
Bring opposite sides together; fold and crimp.
large bowl, combine dried fruit, candied fruit and Grand Marnier. Set
cut up any large pieces of fruit in the preserves. in the small mixing bowl stir together the apricot in peach preserves, sour cream and cinnamon. cover and chill up to 24 hours. serve with fruit slices. make 1 cup dip.
44 cal 3 gram of total fat 2 gram sat fat.
yogurt fruit dip: prepare as above. except use 8-oz carton plain yogurt for sour cream.
25 cal 0 gram total fat.
Reserve 4 whole strawberries; quarter remaining strawberries. Mix sugar with strawberries; let stand for 10 minutes.
Fold sugar mixture, marshmallows and coconut into sour cream.
Chill for 1 hour or longer.
Pile lightly into sherbet glasses.
Garnish with reserved whole strawberries.
Yield:
4 servings.
Cream sugar and margarine.
Add eggs and vanilla; blend dry ingredients, add to sugar mixture alternately with sour cream. Drop by rounded teaspoonful on lightly greased cookie sheet.
(You can add 1/2 cup chocolate chips, fruit, raisins or nuts to recipe if desired).
Bake in 400\u00b0 oven for 10 to 12 minutes.
Remove from oven; cool.
Sprinkle with powdered sugar.
Prepare sour cream dressing and refrigerate. Toss fruit in bowl, cover and refrigerate up to 1 hour.
Just before serving combine, dressing, fruit and granola and toss until fruit is well coated.