Salads

Grape Salad

Ingredients

  • 1 lb red seedless grapes
  • 1 lb green seedless grapes
  • 1/2 (8 oz) block cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 1/2 tsp. vanilla
  • Brown sugar, to taste
  • Chopped pecans, to taste

Directions

  1. Wash and stem grapes, set aside.
  2. Mix cream cheese, sour cream, sugar and vanilla together by hand.
  3. Stir grapes into mixture, and stir until coated.
  4. Pour into large serving bowl.  Cover and chill until ready to serve.
  5. Sprinkle each serving with brown sugar and chopped pecans.
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Cakes and Pies

Fruit Pie

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Healthy Cafe

Ingredients

  • 1 Pillsbury™ Pet-Ritz® Frozen Deep Dish Pie Crust
  • 2 cups whipping cream
  • 1/4 cup powdered sugar
  • 3 cups fresh fruit (strawberry slices, blueberries, kiwi fruit slices, peach slices)

Directions
Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 30 minutes or until completely cooled. In large bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Gently fold in fruit. Spoon into cooled baked shell. Refrigerate at least 1 hour before serving. Store in refrigerator.

Appetizers, Vegetarian

Harvest Apple Salsa

Ingredients

  • 2 medium Granny Smith apples, peeled, cored and chopped
  • 1 medium pear, chopped
  • ½ cup chopped seedless red grapes
  • ½ cup chopped celery
  • ¼ cup chopped walnuts
  • 1 tablespoon packed brown sugar
  • 3 tablespoons orange juice
  • 2 teaspoons grated orange zest

Directions
Combine the apples, pear, grapes, celery, walnuts, brown sugar, orange juice and orange zest. Mix to combine. Serve with Cinnamon Chips.

Makes 8 servings. 0 grams of fat per serving

Salads

Summer Fruit Salad

 

IngredientsImage

  • 2/3 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups cubed fresh pineapple
  • 2 cups strawberries, hulled and sliced
  • 3 kiwi fruit, peeled and sliced
  • 3 bananas, sliced
  • 2 oranges, peeled and sectioned
  • 1 cup seedless grapes
  • 2 cups blueberries

Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.