Combine softened cheese and marshmallow cream until well blended.
Serve with desired fresh fruit.
Fresh fruit can be :
strawberries, pitted cherries, seedless grapes, cantaloupe or watermelon balls, plums, bananas, peaches, nectarines or kiwi.
Cut fresh fruit into bite sized pieces (I use melon, peaches, apples, plums, grapes, etc).
Mix the orange juice and Splenda together until the Splenda is well dissolved.
Pour the orange juice mixture over the fruit, cover and chill for several hours.
This is great for fruit that isn't quite as sweet as you like it, and is very refreshing for an addition to any meal.
In large bowl, stir gelatin into boiling water until dissolved.
Stir in lemonade concentrate and ginger ale.
Add mixed fruit and toss gently until well coated.
Cover. Refrigerate at least 4 hours until chilled.
Makes 1 1/2 gallons or 24 (1 cup) servings.
Place the granola (or muesli) in the bottom of a parfait glass, and top with fruit.
In a small bowl, stir together equal parts of yogurt and sweetened whipped cream. Spoon atop the parfait.
Decorate top with fresh mint or a maraschino cherry, as desired. Enjoy!
Completely dissolve gelatin in boiling water.
Combine cold water and ice cubes to make 1 1/4 cups.
Add to gelatin, stirring until thickened.
Remove any unmelted ice.
Let stand until thickened, 5 to 10 minutes.
Stir in bananas and pour into serving bowl.
Chill until set, about 1 hour.
Serve topped with mixed fresh fruit.
Makes about 2 3/4 cup or 4 to 5 servings.
Preheat oven to 212\u00b0F. Line a baking tray with parchment paper.
In a stand mixer, whip egg whites to soft peaks. Gradually whisk in sugar and beat until thick and glossy. Spread mixture into 6 (5 inch) rounds on prepared tray. Bake for 1 hour then let cool on a wire rack.
Whip cream to stiff peaks then stir in vanilla and powdered sugar. Spread over pavlovas and top with fresh fruit. Serve.
Roll cookie dough into 1\" balls.
Place one ball in each section of mini muffin pan.
Bake approximately 8-10 minutes at 350 degrees.
Once done, immediately form tart shape with a wooden tart shaper.
Cool a few minutes then move to cooling rack.
Remove from pans (toothpicks are helpful).
Cool completely.
Mix softened cream cheese with sugar; add desired amount of whipped topping and crushed pineapple.
Fill each tart with the cream cheese mixture.
Top with thinly sliced fresh fruit of choice.
Make the fruit salad: Combine the fresh fruits in a bowl with
Slice fresh fruit in bottom of pan, just enough to cover the bottom.
Cut crusts from bread and place on top of fruit. Mix together flour, sugar, butter and egg.
Pour over top of bread. Bake at 350\u00b0 for 35 to 40 minutes.
Mix together in pan the 2/3 to 1 cup sugar and cornstarch; stir in gradually the boiling water.
Bring to a boil; boil 1 minute.
Remove from heat.
Add fresh fruit (juice and all).
Pour into an 8 x 11-inch baking dish.
Dot with a little butter; sprinkle with 1/2 teaspoon cinnamon.
Mix other ingredients in the order listed; drop by spoonful onto fruit.
Bake at 350\u00b0 for about 30 to 35 minutes.
In a 12 x 9 x 2-inch baking dish, combine orange juice, chili sauce, soy sauce, 2 tablespoons salad oil, garlic, orange peel, sugar, 1/2 teaspoon salt and pepper sauce.
Mix well.
Add steak; turn to coat.
Cover and marinate, turning occasionally, 3 hours or overnight.
Make fresh fruit salsa.
Preheat broiler.
Place steak on rack in broiler pan.
Broil 6 inches from heat for 6 minutes on each side for medium-rare.
Thinly slice steak and serve with fresh fruit salsa.
Makes 6 servings.
nd carefully spoon in the fresh fruit on top of the batter
If large fruits are used, cut them into large pieces and set aside.
Bring cornstarch, sugar and water to a boil in a saucepan over medium-high heat.
Add 1 cup of fresh fruit.
Bring to a boil again, then remove immediately from heat and add remaining cup of fruit.
Do not cook further.
Last addition of fruit should remain uncooked.
Spoon this sauce over ice milk or cake.
Makes 2 1/2 cups.
Serves 40; 1 tablespoon per serving.
pread over crust.
Arrange fresh fruit on top.
Drizzle with
nd smooth. Place pieces of fruit attractively over tart. Heat apicot
Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth.
Taste and add more Grand Marnier, if desired.
Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.).
Divide fruit among 8 stemmed goblets.
Top with sauce and serve.
Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.
Mix the first four ingredients together well.
(I used a hand mixer).
Leave in the refrigerator for a few minutes to set.
Garnish with fresh mint leaves.
Serve with fresh fruit.
Place the 3 cups of fresh fruit in deep dish crust.
Mix together the sugar and flour; pour over fruit.
Top with butter that is sliced into thin pieces.
Bake at 300\u00b0 to 325\u00b0 until the crust turns a golden brown.
The flour, sugar and butter makes the top crust.
rust.
Top with sliced fresh fruit as desired. Pour glaze over