ool to room temperature. Combine syrup with 3/4 cup lime
Lemongrass and Coconut Milk Syrup: In a saucepan, bring all the ingredients to a boil. Simmer for about 2 minutes. Strain and refrigerate until completely chilled, about 30 minutes.
Fruit salad: In a bowl, combine all the ingredients.
Drizzle with the lemongrass and coconut milk syrup just before serving.
Tips: If you make this fruit salad in advance, add the bananas and kiwis at the last moment. If you can't find lemongrass, use the grated zest of 1 one lime.
large bowl. Stir in syrup and juice. Fold in egg
Syrup: Put the sugar, water, orange
irm.
For the fruit salad, combine all fruit in a large glass
In a parfait or sundae glass, layer some fruit salad, top with 1/2 of the yoghurt per serving, and layer more fruit on top. Drizzle with 1 tblsp honey per serving (or to taste), sprinkle with 2 tblsps of walnut pieces per serving and a sprinkle of cinnamon.
Enjoy!
Whip the cream (any brand).
Blend with mayonnaise; add salt. Strain syrup from can of fruit salad and mix the fruit salad with the blended mixture.
Freeze until solid.
Cut into squares and serve on lettuce leaf.
Makes 6 servings.
spread almonds over oven tray bake in moderate oven 5 min or till browned cool.
drain fruit reserve syrup.
beat egg whites until soft peaks form.
beat in sugar.
beat in syrup.
beaten egg yolks and lemon juice.
beat cream until soft peaks form.
fold cream, fruit, almonds into egg mixture.
pour mixture into a 25cm X 12 cm loaf tin.
cover tin firmly with al foil.
freeze overnight til firm.
Beat all together (include syrup from fruit salad) for 3 minutes with electric mixer.
Don't grease pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Spread icing on cake when warm (full of holes).
Dissolve gelatin in hot fruit cocktail syrup.
Cool slightly. Fold in remaining ingredients.
Add milk last.
Mix well.
Chill until firm.
br>For the Summer Fruit Salad:
Mix fruit in a bowl.
Pour the canned fruit, with its juice, into a
Drain and save juice from pineapple and fruit salad.
Mix pudding and pineapple juice until smooth.
Mix fruit.
Refrigerate until chilled.
br>Mix the ingredients for fruit salad and chill in the refrigerator
Combine flour and sugar; stir in egg, then fruit juices. Cook, stirring, over hot water until thick.
Cool.
Whip the cream; fold in.
Serve over fresh fruit or with jellied fruit salad.
Drain fruit salad.
Combine cottage cheese and yogurt.
Layer in glasses or bowl:
cottage cheese mixture, fruit salad and granola.
For the fruit salad: Combine all the ingredients in
Mix flour, sugar, salt, baking powder and baking soda.
Add one small can fruit salad, drained, and one egg.
Sprinkle brown sugar and nuts on top.
Bake in 9 x 9 inch greased pan for 30 minutes in 350\u00b0 oven.
ooled sugar mixture over the fruit and toss gently to coat
Sift dry ingredients together.
Drain fruit salad; save juice. Add dry and wet ingredients together.
Whip.
Fold in fruit salad.
Pour in ungreased pan for 40 minutes at 350\u00b0.