o the boil and boil for 5 minutes or until the
For the fruit salad: Combine all the ingredients in
boil. Boil, without stirring, for 1 min. Remove from heat
For the granita, combine 2 cups
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!
Make the fruit salad: Combine the fresh fruits in a bowl with
cup water on HIGH for 4 minutes uncovered.
Stir
For the dressing, mix the lime juice, honey, and ginger in a small bowl.
For the fruit salad: Mix the fruit in a large salad bowl. Pour the dressing over the fruit and stir. Serve immediately if you use bananas.
Line platter with romaine leaves.
Place cottage cheese in a small glass bowl and place on platter.
Arrange fruits on top of romaine.
Serve Fresh Fruit Dressing in separate dish and spoon over fruit.
Fresh Fruit Dressing:
In a saucepan, beat egg yolks, sugar, and salt until light and lemon colored.
Place saucepan over boiling water and continue beating adding wineand nutmeg. Makes about 3/4 cup dressing.
In medium saucepan, combine the eggs, sugar and juices.
Cook over medium heat, stirring until thick.
Remove from heat and cool.
Fold in sour cream thoroughly.
Pour over fresh fruit salad.
Mix cream cheese on medium speed until smooth.
Mix in sour cream thoroughly.
Mix in sugar, milk and almond extract.
Refrigerate.
Serve with assorted fresh fruit.
To make the lime and ginger syrup, combine sugar, lime juice, ginger and 1/2 cup water in a small saucepan. Stir over high heat until sugar has dissolved then bring to a boil. Boil for 5 mins, or until syrup thickens. Remove from heat and stir in lime zest. Let cool.
Combine fruit and coconut in a large bowl. Add syrup and toss to coat. Cover and refrigerate for 1 hour. Serve sprinkled with mint.
ith pie weights. Blind bake for 10 mins. Remove paper and
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.
For the Angel Cake:
Preheat
eat until sugar dissolves. Simmer for 6-8 mins, without stirring
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.
Prepare fruit however you would like it.
After you have prepared, pour the lemon pudding over the top and stir it until it is dissolved.
In large bowl combine all ingredients; toss and chill.
Serve as a salad, or arrange fruits on wooden skewers for fresh fruit kabobs.
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.