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Archive for the ‘fruit’ Category

Vanilla Cream Fruit Tart

Ingredients
3/4 cup butter, softened
1/2 cup confectioners’ sugar
1-1/2 cups all-purpose flour
1 package (10 to 12 ounces) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/2 cup pineapple juice
1/4 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon lemon juice
1-1/2 to 2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries

Directions
Preheat oven to 300°. Cream butter and confectioners’ sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool.

Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool.

Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving. Yield: 12 servings.

Recipe found here: Vanilla Cream Fruit Tart

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Apple Crumb Tart with Cinnamon Cream

Apple Crumb Tart with Cinnamon Cream

Ingredients
1 package (17-1/2 ounces) sugar cookie mix
1-1/2 teaspoons ground cinnamon, divided
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup cold butter, cubed
4 large apples, peeled and finely chopped (about 6 cups)
1/4 cup packed brown sugar
1/2 cup all-purpose flour, divided
1/4 cup raisins
1/2 cup heavy whipping cream
1 tablespoon maple syrup

Directions
Preheat oven to 350°. In a large bowl, whisk cookie mix, 1 teaspoon cinnamon, ginger, nutmeg and cloves; cut in butter until crumbly. Reserve 1 cup for topping; press remaining onto bottom and up sides of an ungreased 9-in. tart pan. Bake 8-10 minutes or until lightly browned. Remove to a wire rack.

Meanwhile, in a large saucepan, combine apples and brown sugar. Cook and stir over medium heat 7-9 minutes or until apples are tender and brown sugar is dissolved. Remove from heat; stir in 1/4 cup flour, raisins and 1/4 teaspoon cinnamon.

Increase oven setting to 400°. Pour apple mixture into crust. Add remaining flour to reserved topping and sprinkle over apples. Bake 20-22 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack at least 20 minutes.

In a small bowl, beat cream until it begins to thicken. Add syrup and remaining cinnamon; beat until soft peaks form. Serve tart warm or at room temperature with whipped cream. Yield: 12 servings (1 cup whipped cream).

Recipe found here: Apple Crumb Tart with Cinnamon Cream

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Cantaloupe Chicken Salad with Yogurt Chive Dressing

Cantaloupe Chicken Salad with Yogurt Chive Dressing

Ingredients
1/2 cup plain yogurt
1/2 cup reduced-fat mayonnaise
1 tablespoon minced chives
1 tablespoon lime juice
1/4 teaspoon salt
5 cups cubed cantaloupe
2-1/2 cups cubed cooked chicken breast
1 medium cucumber, seeded and chopped
1 cup green grapes, halved

Directions
In a large bowl, combine the first five ingredients. Add the cantaloupe, chicken, cucumber and grapes; toss gently to combine. Chill until serving. Yield: 5 servings.

Recipe found here: Cantaloupe Chicken Salad with Yogurt Chive Dressing

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Lemonade Pudding Fruit Salad

Lemonade Pudding Fruit Salad

Ingredients
1 medium honeydew, peeled, seeded and cubed
1 medium cantaloupe, peeled, seeded and cubed
2 cups cubed seedless watermelon
2 medium peaches, sliced
2 medium nectarines, sliced
1 cup seedless red grapes
1 cup halved fresh strawberries
1 can (11 ounces) mandarin oranges, drained
2 medium kiwifruit, peeled, halved and sliced
2 medium firm bananas, sliced
1 large Granny Smith apple, cubed
1 can (12 ounces) frozen lemonade concentrate, thawed
1 package (3.4 ounces) instant vanilla pudding mix

Directions
In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 1 hour.

Just before serving, stir in bananas and apple. Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat. Yield: 20 servings (3/4 cup each).

Recipe found here: Lemonade Pudding Fruit Salad

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Fruity Chicken Wraps

Fruity Chicken Wraps

Ingredients
1/2 cup cubed cooked chicken breast
1/2 cup chopped peeled mango
1/2 cup chopped peeled papaya
1/4 cup chopped red onion
2 tablespoons golden raisins
3 tablespoons fat-free mayonnaise
1/8 teaspoon curry powder
Dash salt and pepper
3 flour tortillas (8 inches), room temperature

Directions
In a small bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, curry powder, salt and pepper; pour over chicken mixture and toss to coat.

Place 2/3 cup filling down the center of each tortilla; roll up tightly. Serve immediately or wrap in plastic wrap and refrigerate. Yield: 3 wraps.

Recipe found here: Fruity Chicken Wraps

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