cup water on HIGH for 4 minutes uncovered.
Stir
boil. Boil, without stirring, for 1 min. Remove from heat
For the granita, combine 2 cups
eat until sugar dissolves. Simmer for 6-8 mins, without stirring
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
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!
For the sauce, place bananas, lemon juice, brown sugar, and vanilla in a blender and blend until smooth. Fold in the WHIPPED whipping cream.
For the salad, place all salad ingredients in a bowl and mix well, or arrange the fruit on a platter.
Pour banana sauce over fruit or serve it in a gravy boat on the side.
For the fruit salad: Combine all the ingredients in
Pour the canned fruit, with its juice, into a
o the boil and boil for 5 minutes or until the
Dissolve gelatin in boiling water.
Cool; add ginger ale and lemon juice.
Mix thoroughly.
Cool until partially set.
Arrange fruit in a mold.
Cover with gelatin mixture.
Chill until firm. Serve with fruit salad dressing.
If desired, 1 cup chopped nuts may be added.
See Miscellaneous for Fruit Salad Dressing.
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).
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.
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.
Drain fruit salad and mandarin oranges.
Drain pineapple juice (about 1 cup) and mix with instant vanilla pudding.
Set aside for dressing.
Mix all ingredients; add dressing and mix well. Refrigerate several hours or overnight.
Yields 6 servings.
Drain fruit salad. Mix sour cream and milk. Pour over fruit. Let set in refrigerator for 2 hours.
Drain and save juice from pineapple and fruit salad.
Mix pudding and pineapple juice until smooth.
Mix fruit.
Refrigerate until chilled.
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.
Mix with mixer.
Select any fruit desired for fruit salad. Chill, then serve.
Pudding sauce becomes thick.