Chocolate Covered Bananas

Serving Size  : 12    Preparation Time :0:15

Categories    : Desserts                        Fruit

                Snacks

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  4              large  bananas -- peeled and cut into thirds crosswise

     3/4           cup  chocolate chips -- melted

     1/4           cup  shredded coconut -- OR chopped nuts

 

Line a cookie sheet with either wax paper or parchment paper.

 

Place a popcycle stick in the end of each banana segment.

 

Dip, roll or spread with a spatula the melted chocolate onto the banana, reheating chocolate as necessary to keep it liquid.

 

Roll in nuts or coconut.  Place on cookie sheet.

 

Freeze until frozen, approximately 2 hours.

 

Description:

  "An easy to make frozen treat."

Start to Finish Time:

  "3:00"

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Per Serving (excluding unknown items): 103 Calories; 4g Fat (33.9% calories from fat); 1g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium.  Exchanges: 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

 

NOTES : You can use a variety of chocolates, nuts, coconut, cookie sprinkles to change of the flavors of this frozen quick treat.

Classic Banana Split

Serving Size  : 2     Preparation Time :0:00

Categories    : Desserts                        Fruit

                Ice Cream

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     1/2           cup  vanilla ice cream -- scooped into a ball

     1/2           cup  strawberry ice cream -- scooped into a ball

     1/2           cup  chocolate ice cream -- scooped into a ball

  1              large  ripe banana

  2        tablespoons  chocolate syrup -- Or hot fudge

  2        tablespoons  strawberry ice cream topping -- OR sliced fresh strawberries

  2        tablespoons  crushed pineapple

  2        tablespoons  nuts -- chopped

                        whipped cream -- garnish

                        maraschino cherries -- garnish

 

Place the scoops of ice cream in a line in an oval bowl or banana boat.

 

Trim 1/2 inch off each end of the banana while still in the peel.

 

Peel the banana and cut the banana in half lengthwise.  Lay on either side of the ice cream scoops.

 

Top the ice cream scoops as follows: Pineapple on vanilla, chocolate syrup on chocolate, and strawberry topping on the strawberry scoop.

 

Sprinkle with the chopped nuts.

 

Top with whipped cream and place a cherry on top.

 

Description:

  "An American standard for decades"

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Per Serving (excluding unknown items): 306 Calories; 15g Fat (42.2% calories from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 82mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 Fat; 2 1/2 Other Carbohydrates.

Mini Fruit Pizzas

Serving Size  : 8     Preparation Time :0:30

Categories    : Desserts                        Fruit

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1 1/3           cups  butter -- room temperature

  1 1/2           cups  sugar

  1           teaspoon  orange zest

  1           teaspoon  vanilla

  2              whole  eggs -- slightly beaten

  3        tablespoons  whole milk

  4               cups  flour

  3          teaspoons  baking powder

     1/2      teaspoon  salt

                        assorted sliced fresh fruits

                        Cream Cheese Fruit Dip

                        

 Preheat oven to 350 F.

 

In a large bowl.cream the butter, sugar, orange zest and vanilla together well.

 

Add the eggs and beat until light and fluffy.

 

Add the milk and mix.

 

In a medium bowl combine the dry ingredients.  Then stir these into the wet mixture. Mix well

 

Form the dough into a flat disc.  Wrap in plastic wrap. Either refrigerate the dough for one hour or freeze it for 20 minutes.

 

Roll the dough out into a large rectangle.

 

Use a 4.5 inch cookie cutter to cut out 9 "pizza" crusts.

 

Bake for 8-10 minutes until golden brown, but not overly crisp.

 

Cool.

 

TO USE:

 

Spread the "pizza crust" with the Cream CheeseFruit Dip and then top with assorted fresh fruit slices.

 

Description:

  "Top the sugar cookie like crust with Cream Cheese Fruit Dip, and an assortment of fruits for a delicious dessert."

Start to Finish Time:

  "2:00"

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Per Serving (excluding unknown items): 668 Calories; 33g Fat (43.7% calories from fat); 9g Protein; 86g Carbohydrate; 2g Dietary Fiber; 137mg Cholesterol; 650mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 6 1/2 Fat; 2 1/2 Other Carbohydrates.

Cream Cheese Fruit Dip

Recipe By     :Rene Borchers

Serving Size  : 8     Preparation Time :0:05

Categories    :

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  13            ounces  marshmallow cream

  8             ounces  cream cheese -- room temperature

 

Whip the two ingredients together and serve with fruits or as the "sauce" for a fruti pizza.

 

Description:

  "My good friend Rene first introduced me to this simple sweet dip over 35 years ago."

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Per Serving (excluding unknown items): 242 Calories; 10g Fat (36.1% calories from fat); 3g Protein; 37g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 106mg Sodium.  Exchanges: 1/2 Lean Meat; 2 Fat; 2 1/2 Other Carbohydrates.

 

Serving Ideas : On a fruit platter as a dip, in a lunch box with apple slices for lunch, or as the sauce on a fruit pizza.

 

NOTES : refrigerate leftovers

Caramel Fruit Dip

Serving Size  : 36    Preparation Time :0:15

Categories    : Condiments

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  16            ounces  cream cheese -- room temperature

  1                cup  brown sugar -- packed

     1/2           cup  caramel ice cream topping -- room temperature

 

Beat brown sugar and cream cheese together until smooth.

 

Add ice cream topping and stir until well blended.

 

Stoe in the refrigerator when not in use.

 

Description:

  "Not your standard caramel fruit dip."

Yield:

  "3 cups"

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Per Serving (excluding unknown items): 59 Calories; 4g Fat (65.5% calories from fat); 1g Protein; 4g Carbohydrate; 0g Dietary Fiber; 14mg Cholesterol; 39mg Sodium.  Exchanges: 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

 

Serving Ideas : Serve with a variety of mixed fruits on a fruit tray instead of the normal veggie tray.

Yogurt Fruit Dip

Serving Size  : 4     Preparation Time :0:05

Categories    : Condiments

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  8             ounces  vanilla yogurt

  2        tablespoons  brown sugar

     1/4      teaspoon  lemon juice

 

Mix together well and serve with fruit.

 

Description:

  "Use either homemade vanilla yogurt, or commercially prepared, either way this dip is a hit with fruit."

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Per Serving (excluding unknown items): 52 Calories; 2g Fat (31.4% calories from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 28mg Sodium.  Exchanges: 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : Refrigerate unused portions immediately.

Fruit Salad Parfaits

Serving Size  : 0     Preparation Time :0:15

Categories    : Breakfast Foods                 Desserts

                Fruit                           Snacks

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  12            ounces  Fruit Flavored Yogurt

  3 3/8         ounces  Instant Vanilla pudding and pie filling

  16            ounces  Cool Whip®

  16            ounces  Mixed fruit -- fresh, frozen or canned

 

Mix the pudding mix and yogurt together well.

 

Mix in the whipped topping

 

Add Fruit and enjoy.

 

Description:

  "Easy to make and tasty to eat."

Start to Finish Time:

  "0:15"

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Per Serving (excluding unknown items): 1960 Calories; 89g Fat (44.2% calories from fat); 9g Protein; 242g Carbohydrate; 9g Dietary Fiber; 6mg Cholesterol; 404mg Sodium.  Exchanges: 7 1/2 Fruit; 17 1/2 Fat; 8 1/2 Other Carbohydrates.

Homemade Fruit Flavored Yogurts with the fruit cooked in.

Serving Size  : 8     Preparation Time :0:45

Categories    : Breakfast Foods                 Snacks

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  4               cups  whole milk -- see notes

  3        tablespoons  yogurt -- with live cultures see notes

     2/3           cup  fruit jam -- OR cooked, frozen or canned fruit, or ice cream toppings see notes

 

Bring milk and yogurt to room temperature before starting.

 

Combine milk or jam, if using a thick ice cream topping you may need to heat the topping slightly before adding it to the milk as it is warming.

 

Heat milk to 180 F (82 C) slowly.  Stirring occasionally.

 

Remove from heat and let milk mixture cool to 110-115 F (43-46 C)

 

Stir yogurt in well.

 

Put mixture into glass or ceramic containers and incubate per your preferred method. 6-8 hours or until firm

 

Refrigerate until ready to serve.

 

Description:

  "This type of yogurt has the fruit dispersed all through the yogurt.  See the notes section below for helpful hints."

Start to Finish Time:

  "9:00"

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Per Serving (excluding unknown items): 75 Calories; 4g Fat (48.6% calories from fat); 4g Protein; 6g Carbohydrate; 0g Dietary Fiber; 17mg Cholesterol; 60mg Sodium.  Exchanges: 1/2 Non-Fat Milk; 1/2 Fat.

 

NOTES : You can substitute 4 cups skim milk and 1/3 cup powdered milk for the whole milk in this recipe.

 

The cultures can be from a batch of plain homemade yogurt you have made or from store purchased yogurt with live cultures. OR you can use 5 grams of dried yogurt culture (starter) which you can purchase either online or at natural foods grocery stores.

 

Pre-cook fresh fruits, because if you add fresh fruit to the milk it may cause it to curdle

Vanilla or Other Extract Flavored Homemade Yogurt

Vanilla or Other Extract with Flavorings Cooked In Yogurt

 

Recipe By     :

Serving Size  : 8     Preparation Time :0:45

Categories    : Breakfast Foods                 Snacks

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  4               cups  whole milk -- OR see notes

  3        tablespoons  yogurt -- fresh plain with active cultures OR see notes

     1/3           cup  sugar -- OR honey, maple syrup, agave or sugar substitute equivalent

  2 1/2      teaspoons  vanilla extract -- OR other extract Or combination of extracts

 

Start with your milk and fresh yogurt at room temperature. 

 

Heat milk slowly to 180 F (82 C)  If you are adding powdered milk sprinkle it on top of the miilk and let it set for 10 minutes before stirring it in.

 

Remove from heat and let cool to 110-115 (43-46 C)

 

Stir in fresh yogurt or sprinkle dry yogurt culture on top and let set for 5 minutes before stirring it in.

 

Stir in sugar (or sweetner of choice) and extract until sugar is dissolved.

 

Pour into glass or ceramic container and incubate per preferred method for 6-8 hours. or until firm.

 

Description:

  "If you want to make up a batch of already extract flavored yogurst this is the recipe for you."

Start to Finish Time:

  "9:00"

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Per Serving (excluding unknown items): 115 Calories; 4g Fat (33.7% calories from fat); 4g Protein; 15g Carbohydrate; 0g Dietary Fiber; 17mg Cholesterol; 63mg Sodium.  Exchanges: 1/2 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

 

Serving Ideas : Sprinkle with granola, top with fruit or nuts, or eat it plain.

 

NOTES : You can substitute 4 cups skim milk and 1/3 cup powdered milk for the whole milk in this recipe.

 

The cultures can be from a batch of plain homemade yogurt you have made or from store purchased yogurt with live cultures. OR you can use 5 grams of dried yogurt culture (starter) which you can purchase either online or at natural foods grocery stores.

Citrus Fruit Salad

Serving Size  : 6     Preparation Time :0:15

Categories    : Breakfast Foods                 Fruit

                Snacks

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  3              whole  naval orange -- peeled, seeded, sectioned, with no pith

  2              whole  ruby red grapefruit -- peeled, seeded, sectioned, with no pith

  4              whole  Clementimes -- peeled, seeded, sectioned, with no pith

  1         tablespoon  lime juice

  1         tablespoon  honey

     2/3           cup  vanilla yogurt

     1/3           cup  granola

 

When preparing the citrus fruits do so over a bowl to catch all the juices. Cut larger section pieces in bite sized pieces.

 

Place citrus fruits into serving bowl.

 

Mix the saved fruit juices, with the lime juice  to make a dressing for the salad.  Pour over the fruit segments.  May be refrigerated at this point overnight.

 

To server place in six separate bowls, top with a dollop of the yogurt and sprinkle with granola.

 

Description:

  "A treat for breakfast."

Start to Finish Time:

  "0:15"

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Per Serving (excluding unknown items): 121 Calories; 3g Fat (19.8% calories from fat); 3g Protein; 23g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 14mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : Can be made the night before and held over.

Spinach and Strawberry Salad

Serving Size  : 8     Preparation Time :0:15

Categories    : Fruit                           Salads

                Vegetables

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  2            bunches  fresh spinach -- torn

  4               cups  fresh strawberries -- sliced

     1/2           cup  oil

     1/4           cup  white wine vinegar

     1/2           cup  sugar

     1/4      teaspoon  paprika

  2        tablespoons  sesame seeds

  1         tablespoon  poppy seeds

 

In large salad bowl mix the spinach and strawberries.

 

Mix the remaining ingredients together well in a separate container to use as a dressing as needed.

 

Drizzle dressing over the salad mixture and serve. 

 

Description:

  "When Spring, springs then it's time for this fresh favorite!"

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Per Serving (excluding unknown items): 213 Calories; 16g Fat (63.1% calories from fat); 1g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates.

 

Serving Ideas : Fry crisp and crumple bacon to add to the top of this dish along with crunchy croutons and even a bit of shredded cheese if desired.  Great served just as the basic recipe.

 

NOTES : You could also simply mix the strawberries and spinach then use a commerically prepared poppy seed dressing.

Chicken or Tuna Salad with Fruit

Serving Size  : 1     Preparation Time :0:00

Categories    :

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     1/2           cup  cooked chicken -- diced

     1/2           cup  red grapes -- halved OR dried fruit such as raisins or crasins

     1/4           cup  red onion -- diced

     1/4           cup  celery -- diced

     1/4           cup  cheese -- diced, optional

     1/4           cup  mayonnaise -- or to taste

     1/4           cup  pecans -- chopped, optional

 

Mix all together well and serve cold either as a salad, or on a sandwich made with whole grain bread or in a whole grain wrap.

 

Description:

  "A great use for leftover roasted or rotissoire chicken, the sweetness of the fruit gives a whole new aspect to plain old chicken salad."

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Per Serving (excluding unknown items): 766 Calories; 68g Fat (76.0% calories from fat); 26g Protein; 23g Carbohydrate; 4g Dietary Fiber; 79mg Cholesterol; 396mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fruit; 7 1/2 Fat.

 

NOTES : You can change the quantitites to suit your tastes.  I have used various other fruits both dried and fresh to make this meal and been quite happy with all the variations.   I have also made it with tuna instead of chicken with good results.

Vickie's Pink Stuff

Recipe By     :Vickie Patterson

Serving Size  : 6     Preparation Time :0:15

Categories    : Desserts                        Salads

                Snacks

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  8             ounces  red  jello -- cherry or strawberry either one is good

     1/2           cup  pecans -- chopped

  12            ounces  crushed pineapple -- drained

  12            ounces  Cool Whip® -- thawed

  12            ounces  cottage cheese -- drained

 

Mix all together well, and serve.  Refrigerate any leftovers you may have.  Keeps well in the refrigerator for several days or may be frozen.

 

Description:

  "My sil makes this for most big family gatherings and there is seldom anything left of it."

Start to Finish Time:

  "0:15"

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Per Serving (excluding unknown items): 322 Calories; 18g Fat (53.3% calories from fat); 9g Protein; 27g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 245mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.

 

NOTES : You could actually use any flavor jello and fruit combination to change this up, but traditionally around here it's always red jello and pineapple.   Although green with mandarian oranges might be good too.

Classic Jello Fruit Salad

Serving Size  : 8     Preparation Time :0:15

Categories    : Desserts                        Fruit

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1                box  Jello -- 6 oz size

  2               cups  hot water

  1                can  crushed pineapple -- 8 oz, drained and reserve the juice

  3              whole  bananas

  5 1/2           cups  cold water

  1                cup  minature marshmallows -- or to taste

     3/4           cup  sugar

  2        tablespoons  flour

  1              whole  egg

  8             ounces  cream cheese -- room temperature

  8             ounces  Cool Whip® -- thawed

 

Dissolve the Jello in the hot water amd mix well until the Jello is completely dissolved.  Pour into serving dish.

 

Mix pineapple and bananas into the dissolved Jello. Top with the marshmallows--do not stir them in . Chill until firm.

 

Mix flour and sugar together well in a saucepan

 

Whisk egg and reserved pineapple juice together in a bowl,  and then whisk it  into the dry mixture.

 

Heat over a low heat, whisking constantly, until almost at a low simmer and the mixture begins to thicken, about 5 minutes.

 

Add cream cheese and stir in until smooth.  Remove from heat into a bowl.  Let cool to room temperature.

 

Stir  Cool Whip into topping mixture.

 

Spread the topping mixture over the gelatin.  Chill thoroughly before serving.

 

Description:

  "The classic Jello salad.  Use any flavors of Jello and any combo of fruit to create this blast from the past."

Start to Finish Time:

  "4:00"

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Per Serving (excluding unknown items): 336 Calories; 16g Fat (43.5% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 107mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 3 Fat; 1 1/2 Other Carbohydrates.

 

Serving Ideas : Pretty and tasty enough to serve with any meal, or as a snack.

 

NOTES : You can use any fruit in place of or in addition to the bananas.  Just keep the size small, so slice strawberries, mango and other larger fruits, or use blueberries,