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).
cup water on HIGH for 4 minutes uncovered.
Stir
oil. Boil, without stirring, for 1 min. Remove from heat
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.
eat until sugar dissolves. Simmer for 6-8 mins, without stirring
For the granita, combine 2 cups
Syrup: Put the sugar, water, orange
Carefully wash the mint leaves removing any bruised leaves or stems.
Place sugar, water and mint leaves in a medium saucepan and bring to a boil over medium heat. Lower the heat and continue to simmer 15 minutes, occasionally scraping down sides to make certain all sugar crystals are incorporated.
Add the tequila and continue to simmer an additional 5 minutes.
Turn off heat and add the juice of one lime. Let syrup cool to room temperature.
Strain out the mint and refrigerate the syrup until ready to toss with your fruit salad.
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!
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.
Blend together and pour over fruit salad; chill.
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
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.
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.