or tzatziki, whisk yogurt, passion fruit and icing sugar until combined
br>Toss berries (or other fruit) with sugar, flour, and juice
Dutch oven, combine prepared fruit, fruit juice and spices.
Bring
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.
erve with oven roasted fruit.
Oven Roasted Fruit;.
Preheat the
Mix fruit and divide into 4 serving dishes.
Blend mango until smooth.
Add yoghurt and honey.
Place yoghurt mixture in jug and refrigerate.
Serve over fruit.
Put the fruit in a glass bowl and
Combine nuts, fruit, dates and raisins with 1/
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.
as 4. Grease two ramekin dishes with butter and sprinkle with
In large bowl combine undrained pineapple chunks, undrained mandarin orange sections and undrained fruit cocktail with the flaked coconut and lemon juice.
Sprinkle the instant lemon pudding mix over the fruits and toss lightly to combine.
Chill. Just before serving, peel and slice bananas; fold into fruit mixture.
Serve in dessert dishes; top with approximately 2 1/2 tablespoons Cool Whip.
If desired garnish with tiny bit of grated lemon or grated orange peel.
Serves 9.
Divide fruit among serving dishes.
Melt butter.
Stir in cookies and sugar.
Divide half of cookie mixture among 4 individual dessert dishes.
Spoon fruit on top.
Sprinkle with remaining cookie mixture.
Serve dishes of fruit with dollop of yogurt and sprinkle of brown sugar.
Beat cream cheese and sour cream with mixer at medium speed.
Blend in sugar, liqueur, and cream.
Chill.
Put fruit in serving dishes and spoon cream cheese mixture over fruit.
Serve and enjoy.
Prepare the fruit by peeling, if necessary, and
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.
About 30 minutes before serving, in small bowl with mixer at medium speed, beat heavy or whipping cream and sugar until stiff peaks form.
Fold in ginger, peel and slice kiwi fruit.
Arrange kiwi fruit and orange in 6 dessert dishes.
Top with cream.
Dissolve gelatin in boiling water.
Add beverage.
Chill until slightly thickened.
Add fruit.
Pour into individual dessert dishes.
Chill until firm, about 1 hour.
Garnish with additional fruit and mint leaves, if desired.