Mix yogurt, sweetened condensed milk, and crema in a bowl. Add vanilla extract and stir until well incorporated.
Divide cantaloupe, papaya, apple, and banana among 4 individual bowls, arranging them in separate sections. Place strawberries in the center of each bowl. Top each bowl with 1/8 cup each granola, raisins, and coconut.
Drizzle 1/4 cup of the crema mixture over each fruit bowl.
Cut assorted fruit Into a 6 fruit bowls (or mix in medium bowl). Set aside.
In a large bowl of an electric mixer, beat cream cheese and 1/4 cup of sugar.
Add lilikoi juice and beat until smooth and creamy, chill for 20 minutes.
In a small bowl of an electric mixer, beat cream, add remaining 1/4 cup sugar. Beat until stiff peaks form. Fold into lilikoi mixture.
Spoon mixture over fruit.
Set aside two bowls and divide the dry
ill also need: 2 nesting bowls, I use the largest I
Place mixed dried fruit in a large bowl. Cover
Place bulgur and dried fruit in separate heatproof bowls.
Bring apple juice and ginger to a boil. Pour 1/2 over bulgur and remainder over fruit. Let stand for 20 mins, or until most juice has been absorbed. Combine bulgur, reconstituted fruit, mint and chopped orange flesh. Spoon into orange cups.
Serve with yogurt.
Place the fruit into a bowl with the orange juice, mix. Meanwhile, heat the sugar in a non-stick frying pan. When the sugar begins to caramelize, add the nuts and stir well to cover with the caramel. Remove the nuts from the pan and place on parchment paper to cool. When cooled, coarsely chop the nuts. To serve, portion the fruit in individual bowls, decorate with the nuts and serve with a scoop of vanilla ice cream.
or the kabobs, thread the fruit onto wooden skewers. Place on
poon into 30 individual glass bowls or 1 large bowl to
Dutch oven, combine prepared fruit, fruit juice and spices.
Bring
ater.
Layer thinly-sliced fruit into a shallow glass dish
Divide the yogurt among four small serving bowls.
In a small dry skillet set over low heat, toast the tandoori spice mix until very fragrant, about 3 minutes. Remove the skillet from the heat and add the honey. Using a wooden spoon, stir to combine.
Drizzle 1 tablespoon of warm spiced honey over the yogurt in each bowl. Divide the granola and fruit among the bowls and set aside. Garnish each serving with the basil and mint, if using, and serve immediately.
Combine nuts, fruit, dates and raisins with 1/
bowl. Bake the granola bowls for 25-30 minutes until
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Beat cream cheese, sour cream, Equal and lemon juice in medium bowl until smooth.
Gently mix in fruit.
Spoon mixture into 12 paper lined muffin cups or spread in 10 x 6-inch baking dish. Garnish with pecan halves and additional fruit.
Freeze until firm, 6 to 8 hours.
Let stand at room temperature 10 to 15 minutes before serving.
Mix the the fruit, honey and ginger in a bowl.
Spoon 1/2 cup yogurt into each serving bowl (4 dishes) and top each with 1/2 cup graola, and 3/4 cup fruit mixture, top with 1/2 cup yogurt over the fruit. Garnish with more chopped ginger, if desired. Repeat with remaining bowls.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, mix together cherries, cherry pie filling, currants, cranberries, gooseberries, apples, sugar, cinnamon, and almond extract. Allow to set 15 minutes.
Spoon equal amounts of fruit mixture into 3 pastry-lined 9 inch pie pans. Dot each pie with 1 tablespoon butter. Cover each pie with top pastry. Seal edges and cut steam vents in tops.
Bake in preheated oven for 45 to 50 minutes, until golden brown.
In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.
ngredients, except jam, in separate bowls.
Add dry and wet