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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