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Posts Tagged ‘fruit’

Sweet Berry Bruschetta

Ingredients
10 slices French bread (1/2 inch thick)
Cooking spray
5 teaspoons sugar, divided
6 ounces fat-free cream cheese
1/2 teaspoon almond extract
3/4 cup fresh blackberries
3/4 cup fresh raspberries
1/4 cup slivered almonds, toasted
2 teaspoons confectioners’ sugar

Directions
Place bread on an ungreased baking sheet; lightly coat with cooking spray. Sprinkle with 2 teaspoons sugar. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned.

In a small bowl, combine the cream cheese, extract and remaining sugar. Spread over toasted bread. Top with berries and almonds; dust with confectioners’ sugar. Serve immediately. Yield: 10 pieces

Recipe found here: Sweet Berry Bruschetta

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Tequila-Lime Fruit Salad

Ingredients
3/4 cup sugar
1/4 cup water
1/4 cup lime juice
3 tablespoons tequila or additional lime juice
2 cups cubed fresh pineapple
2 cups sliced fresh strawberries
2 cups chopped peeled kiwifruit
2 cups seedless red grapes, halved

Directions
In a small saucepan, bring sugar and water to a boil over medium heat. Remove from the heat; cool completely. Stir in lime juice and tequila.

In a large bowl, combine the fruit. Drizzle with syrup and toss gently to coat. Yield: 10 servings.

Recipe found here: Tequila-Lime Fruit Salad

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Avocado Fruit Salad with Tangerine Vinaigrette

Ingredients
3 medium ripe avocados, peeled and thinly sliced
3 medium mangoes, peeled and thinly sliced
1 cup fresh raspberries
1 cup fresh blackberries
1/4 cup minced fresh mint
1/4 cup sliced almonds, toasted

Dressing:
1/2 cup olive oil
1 teaspoon grated tangerine or orange peel
1/4 cup tangerine or orange juice
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions
Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad. Yield: 8 servings.

Recipe found here: Avocado Fruit Salad with Tangerine Vinaigrette

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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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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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Pina Colada Fruit Salad

Pina Colada Fruit Salad

Ingredients
1-1/2 cups green grapes
1-1/2 cups seedless red grapes
1-1/2 cups fresh blueberries
1-1/2 cups halved fresh strawberries
1 can (8 ounces) pineapple chunks, drained
1/2 cup fresh raspberries
1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed
1/2 cup sugar
1/2 cup pineapple-orange juice
1/8 teaspoon almond extract
1/8 teaspoon coconut extract

Directions
In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, sugar, juice and extracts until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving. Yield: 9 servings.

Recipe found here: Pina Colada Fruit Salad

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Vanilla Yogurt Ambrosia

Vanilla Yogurt Ambrosia

Ingredients
1 can (20 ounces) pineapple tidbits, drained
1 can (11 ounces) mandarin oranges, drained
1-1/2 cups green grapes
1 cup miniature marshmallows
1/2 cup flaked coconut
3/4 cup (6 ounces) vanilla yogurt
1/4 cup chopped Diamond of California® Pecans, toasted

Directions
In a serving bowl, combine the pineapple, oranges, grapes, marshmallows and coconut. Fold in the yogurt. Cover and refrigerate for at least 1 hour. Just before serving, stir in pecans. Yield: 6 servings

Recipe found here: Vanilla Yogurt Ambrosia

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