INGREDIENTS

INSTRUCTIONS

APPLES: Apple-Cheese Star - Wash and core a fresh apple. In a small
mixing bowl beat 3 1/2oz. of softened cream cheese with just enough
milk to make it smooth and creamy. Spoon the mixture into the center
of the apple and pack securely. Refrigerate until cheese is firm.  With
a sharp knife cut the apple & cheese into wedges, arranging  wedges in
a star pattern. Garnish the center with a sprig of mint and  serve.
Cinnamon Apples-Toss chopped apples with lemon juice and cinnamon and
spoon into individual serving dishes. Spoon chilled apple juice over
all and serve immediately.  Apples and Cream-Gently mix chopped, fresh
apple and a dash of  cinnamon into whipped cream. Serve in individual
dessert dishes and  top with slivered almonds.  BLUEBERRIES: Heavenly
Blueberries - Gently fold fresh blueberries into  whipped cream. Spoon
into individual dessert bowls and garnish with  fresh sliced
strawberries.  Berry Pineapple Dessert - Combine I can unsweetened
crushed pineapple  with an equal portion of fresh blueberries and
chill. Serve in  sherbet dishes and top each with a scoop of Pineapple
Sherbet (see  page 115).  CANTALOUPE: Cantaloupe Fruit Bowls - Cut ripe
melon in half and remove  seeds. Scoop out pulp with a melon scooper or
teaspoon, leaving a  clean shell. Combine cantaloupe balls with
honeydew balls, fresh  strawberries, and your choice of chopped fruit.
Spoon mixture into  shells, add a spoonful of unsweetened frozen fruit
juice concentrate  to each, and garnish with a sprig of fresh mint.
Cantaloupe Rings - Slice a whole, ripe cantaloupe into 1" wide rings.
Lay each ring on a cutting board and remove seeds and rind. On
individual dessert dishes, fill each ring with chopped fresh fruit,
sherbet, ice cream, fruit pudding, or cottage cheese.  CHERRIES: Cherry
Spread- Combine finely diced cherries with softened  cream cheese.
Spoon into dates, celery stalks, or over crackers.  HONEYDEW MELON:
Honeydew and Strawberries - Crush ripe, juicy  strawberries and spoon
over a chilled slice of melon.  Sour Melon - Drizzle fresh squeezed
lime over honeydew slices.  ORANGES: Orange Cups - Wash orange and cut
in half. Scoop out pulp,  leaving rind intact. Fill each rind with
chopped fruit or sherbet.  PEACHES: Peach Boats - Wash fresh peaches,
cut in half lengthwise, and  remove pit. Fill each cavity with ice
cream, sherbet, chopped fresh  fruit, yogurt, or fruit pudding.
Peaches and Coconut - Toss sliced peaches with flaked coconut and
spoon into sherbet dishes.  PEARS: Spicy Pear - Wash, peel, core, and
chop fresh pear. Toss with  unsweetened pineapple juice and sprinkle
with nutmeg. Serve chilled  and topped with Banana Ice Cream (see pages
111-112).  Cottage Cheese and Pears - Wash, peel, core, and slice a
fresh pear in  half. Line serving dish with cottage cheese and top with
pear halves,  rounded sides up. Sprinkle with ground nuts or cinnamon.
PINEAPPLE: Pineapple Boats - On a cutting board, cut through fresh
pineapple and leaf crown lengthwise. Carefully cut out the flesh  using
a small sharp knife to form two intact pineapple shells. Fill  each
shell with chopped pineapple pieces and other fresh fruit.  PLUMS:
Plums and Berries - Combine peeled, chopped plums with whole or  sliced
strawberries and toss well. Crush a few strawberries for added  juice,
add, and cbill. Serve in sherbet dishes.  Plum Banana Ice Cream - Cut
plums into small pieces. Place on a cookie  sheet and freeze. Combine
with frozen banana pieces and prepare as for  Banana Ice Cream (see
pages 111-112).  STRAWBERRIES: Strawberries and Cream - Gently mix
chilled, fresh  strawberries with whipped cream. Spoon into individual
dessert  goblets and top each with a whole berry.  Strawberry Mix -
Combine sliced, fresh strawberries, whole  blueberries, and sliced
banana. Toss with lime juice and serve in  dessert bowls. Spoon fruit
juice over fruits if desired. Posted to  Digest eat-lf.v097.n212 by
Irene DiGiuseppe <irene@1starnet.com> on  Aug 22, 1997

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