Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
Combine all ingredients in a large bowl; mix well.
Pour into a shallow 2-quart dish.
Freeze until firm.
Cut into squares.
Variation: Mixture may be spoon into muffin cups lined with paper liners for individual salads.
Choose one from each category. Tear lettuce or spinach into pieces. Slice onions into ringlets or chop. Slice fruit if desired. Toast nuts if desired. Mix, serve with dressing on the side.
Beat the yolk of an egg and place in double boiler. Add the maple syrup and cook until thickened, about 1 minute.
Fold in lemon juice and whipped cream. Serve with fruit salads.
Beat mayonnaise with jelly and vinegar until well blended.
Combine with any prepared fruit of your choice.
Serve in lettuce cups.
Combine first 6 ingredietns in a small saucepan.
Bring to a boil over medium heat; cook 5 minutes, whisking constantly.
Remove from heat; cool.
Stir in lime and orange zests.
Chill for 30 minutes.
Toss with your favorite mixed fresh fruit and serve.
1/2 cup serving is 2 Weight Watchers points.
Blend marshmallow cream and orange juice with rotary beater. Stir in salad dressing and vanilla.
Makes 1 1/2 cups.
For fruit salads.
Fruit Shake
Squeeze peeled lemon
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.
Cream together cream cheese and mayonnaise. Fold in whipped cream and chopped nuts. Use over fruit salads.
Prepare Banana Dressing:.
Combine dressing ingredients in blender, and blend until smooth 15-20 seconds. Refrigerate 2 hours.
Combine all cut fruits in a large bowl and toss together gently.
Mound fruit on individual, lettuce lined plates. Serve Banana Dressing in a gravy boat, or pour dressing over individual fruit salads.
Combine chicken, celery, onion and seasonings with mayonnaise.
For individual salads, arrange a couple of outer romaine lettuce leaves on a plate.
Place a mound of chicken salad in center and sprinkle with raisins and pecans.
Arrange with various fruits and enjoy!
cup water on HIGH for 4 minutes uncovered.
Stir
Beat shortening, sugar and egg together.
Stir in applesauce (just a little).
Add flour, salt, spices, soda and raisins.
Add as much candied fruit, dates and nuts as you wish for fruit cake. For the cake with all the fruit, line your loaf pans with wax paper and grease well.
Bake 1 hour at 350\u00b0.
In a 9 x 12-inch greased and floured pan.
Test in 1/2 hour.
Combine fruit, reserved 1 tablespoon dry pudding mix, 1/4 cup brown sugar and reserved 1/4 cup fruit syrup in ungreased 1 1/2-quart round casserole or 8-inch square baking pan.
Set aside. Combine flour, oats, nuts, sugar, salt, cinnamon, pudding mix and butter in a large mixing bowl until well blended and crumbly. Sprinkle over fruit mixture.
Bake at 350\u00b0 for 45 to 50 minutes until deep golden brown and bubbly.
Serve warm with ice cream or whipped cream.
Yield:
5 to 6 servings.
In a small bowl, combine marshmallow creme and sour cream and whisk until smooth.
Zest lime with a lemon zester.
Juice lime to yield 1 tablespoons juice.
Whisk lime zest, lime juice and cinnamon into marhsmallow creme mixture.
To be creative: Cut melon in half and remove seeds.
To use one half the melon for the container for your dip, scoop out melon to about 1/2\" from rind.
Fill with dip.
Cut up remaining half for fruit platter.
Serve with assorted fruit.
For Cobbler: In food processor, combine
Mix vanilla pudding with the milk.
Add sour cream.
Mix well, then chill.
Serve with assorted fruit for dipping.
Especially good with strawberries, pineapple chunks, apple slices and banana slices but other fruits are good also.
Set aside 1/4 cup coconut. Mix the remaining ingredients except for fruit. Place in a serving dish and sprinkle with remaining 1/4 cup coconut. Arrange fruit on skewers and serve with dip.
Beat eggs in boiler.
Add sugar, salt, margarine, fruit juice and flour.
Cook until thick, stirring constantly; when ready to serve, whip the cream and stir into mixture.
Use over mixed fruit.
This makes a quart and will keep a week in the refrigerator.
Can also be used as a dip for fruit.