Fruit

1 cup seedless grapes
1 cup mandarin oranges
1-cup pineapple chunks
2 cups sour cream
1 cup flaked coconut

Combine first 3 ingredients; add sour cream. Toss lightly with coconut.

Refrigerate until thoroughly chilled; serve. Yield: 8 servings

Blackberry Yogurt Cream Dessert

1 pint (3 ½ cups) fresh blackberries or raspberries
4 ounces cream cheese
1 cup plain yogurt
¼ cup honey
2 egg yolks
2 tablespoons vodka
2 tablespoons lemon juice
2 egg whites
2 cups heavy cream
16 small macaroons or whole almonds
16 walnut halves

Set aside 16 berries for garnish; strain remaining berries through fine sieve to

remove seeds. Blend strained berries with cream cheese, yogurt, honey; egg

yolks, vodka, and lemon juice. Stir until smooth and creamy. Beat egg whites

until soft peaks form. Beat cream until stiff. Fold both into berry mixture. Spoon

into 4 individual dessert dishes; chill until set. Just before serving, garnish each

with macaroons or almonds, walnut halves, and reserved berries. Yield 4 servings

Blueberry Pizza

1 package (18-19 ounces) white or yellow cake mix.

1 1/4 cups quick cooking oats, divided.

1 cup margarine or butter, softened.

1 egg

1 cup chopped nuts.

1/4 cup firmly packed brown sugar.

1 teaspoon cinnamon.

1 can (21 ounces) blueberry pie filling.

Preheat oven to 350. In a large bowl, combine cake mix, 1 cups oats and 6

tablespoons margarine until crumbly. Reserve 1 cup crumbs for topping. Blend

egg into remaining crumbs. Press into Deep Dish Baker forming a short rim.

Bake for 12 minutes. Meanwhile, to reserved crumbs, add remaining 1/4 cup

oats, 2 tablespoons margarine, nuts, sugar and cinnamon. Mix well. Remove

base from oven and spread with pie filling. Sprinkle with reserved crumb mixture.

Return to oven and bake 15-20 minutes or until crumbs are light golden brown.

Cool completely. Cut in wedges. Serve with a dollop of whipped cream.

Yield: 12 servings.

Cherry-Pineapple Delight

1 No.2 can pie cherries
1 No. 300 can pineapple tidbits, drained
1 banana, sliced

Combine all ingredients; refrigerate. Serve in individual fruit cups.
Serves 6.

Dreamy Fruit

1 No. 2-1/2 can fruit cocktail, drained
1-11-ounce can mandarin oranges, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup sour cream

Combine fruit cocktail, mandarin oranges, marshmallows and coconut.

Fold in sour cream. Chill. Yield: 8 servings.

Frozen Fruit Salad

1 No. 303 can fruit cocktail
4 to 5 lettuce leaves
Whipped cream or salad dressing

Freeze can of fruit cocktail. Open both ends of the can; push contents out. Slice. Serve

on lettuce; garnish with whipped cream or salad dressing. Serve immediately. Serves: 4-5

Fruit Leather

4 ounces dried peaches
4 ounces dried apricots
2 cups water
1 teaspoon vanilla
¼ teaspoon ground allspice
1 teaspoon sugar (optional)

In a medium-size saucepan, combine the peaches and apricots; add the water.

Bring to a boil. Lower the heat and simmer, covered, for 30 minutes or until fruit

is very tender. Drain and cool. Preheat the oven to 300 degrees. In a food processor

or blender, process fruit mixture, vanilla, and allspice until smooth. Line a 15 ½” x 10 ½” x

1” baking pan with foil; lightly grease the foil. Spread the fruit mixture evenly over the foil.

Bake for 25 minutes. Without opening door, turn off oven and let dry for 8 hours or overnight.
Remove the foil and fruit leather from pan; peel the fruit leather off foil. Sprinkle with the sugar

(if using). Starting from a short end, roll up fruit leather. Wrap in foil and store in the refrigerator

(will keep for 2 months). To serve, unroll and tear off pieces. Makes 4 to 6 servings.

Overnight Fruit Salad

In the 1930’s and 1940’s housewives made fancy fruit salads by folding whipped cream into a cooked homemade dressing. The lighter version uses vanilla yogurt to reduce fat.

For the dressing:

2 tablespoons sugar
1 tablespoon all-purpose flour
1/3 cup orange juice
1 large egg yolk, lightly beaten
2 tablespoons lemon juice
1 carton (8 ounces) vanilla low-fat yogurt

For the Salad:

2 medium-size peaches or nectarines, peeled, pitted, and thinly sliced
2 cups seedless green or red grapes, halved
1 pint strawberries, quartered
1/2 cup miniature marshmallows

To prepare the dressing, in a small saucepan, whisk together the sugar and flour.

Whisk in the orange juice and egg yolk. Cook over low heat, whisking constantly,

for 2 minutes or until thickened and mixture bubbles at the edge. Stir in the lemon

juice until smooth. Remove from heat. Refrigerate for 20 minutes. Fold in the yogurt

into the cooked mixture.

To prepare the salad, in large bowl, combine the peaches, grapes, strawberries, and

marshmallows. Pour the dressing over fruit mixture. Mix gently. Transfer the salad to a

serving bowl. Cover and refrigerate for 8 to 24 hours. Makes 8 side-dish servings.
Prep Time: 25 minutes, Cooking Time: 2 minutes, Chilling Time: 8 hours 20 minutes

Pears with Raspberry Sauce

4 large fresh pears
3 cups water
1 cinnamon stick
2 whole cloves
2-inch piece lemon peel
3 tablespoons honey
6 tablespoons low-fat cottage cheese
1 tablespoon lemon juice
1 (10 ounce) package frozen whole raspberries
4 teaspoons sliced almonds

Peel Pears; do not remove stems. Cut pears in half; carefully remove cores.
In saucepan add water, cinnamon, cloves, lemon peel, and 2 tablespoons

honey; bring to boil. Add pears; simmer 10 minutes. Remove pears with

slotted spoon; drain. Puree cottage cheese in blender; spoon into bowl. Stir

in lemon juice and 1 tablespoon honey; adjust to sweetness to taste. Fill pear

halves with cottage-cheese mixture; arrange 2 pear halves upright on a dish to

form 1 whole pear. If necessary, cut small slice from bottom of each pear to make

it stand up. Puree raspberries; reserve a few whole berries for garnish. Pour over

pears. Sprinkle with almonds; garnish with reserved berries. Yield 4 servings.

Pudding Fruit

This recipe is submitted by Donna. Thanks Donna!

1 can fruit cocktail, drain juice
1 package dry vanilla pudding
Miniature marshmallows

Open can of fruit cocktail, drain the juice. (WAIT.. Don't throw out the juice. Here's a tip) Sprinkle a small package of the dry vanilla pudding over the fruit. Mix well. Chill. When ready to serve you may want to stir in some miniature marshmallows. This is so easy, but so good! Enjoy!!

This dish was a popular first course from the early 1900’s and is refreshingly seasoned with mint. If you can’t find fresh mint leaves, soak ½ teaspoon dried mint in 1-teaspoon water for 5 minutes before mixing it with the fruit.

Rainbow Fruit Cup

1 cup diced fresh pineapple or 1 can (8 ounces) pineapple chunks packed
in juice, drained
1 orange, peeled and sectioned
1 cup sliced fresh strawberries
1 tablespoon minced fresh mint
½ cup chilled ginger ale

In a medium-size bowl, gently stir together the pineapple, orange sections, strawberries, and mint. Spoon fruit mixture into sherbet dishes. Pour some of the ginger ale over each serving. Serve immediately. Makes 4 servings. Prep time: 15 minutes

Watermelon Sherbet

2 cups ripe watermelon pieces
1 egg white
1/4 cup sugar
2 tablespoons fresh lime juice

Put melon pieces, egg white, sugar, and lime juice into electric blender container.

Cover and blend until smooth. Turn into a shallow baking dish. Set in freezer; stir

occasionally during freezing. To serve, spoon into chilled dessert dishes.
Makes about 1-1/2 Pints of Sherbet