1/4 cup butter

2/3 cup packed brown sugar

1/2 tsp ground cinnamon

2 medium apples, peeled, cut into 1/2-inch wedges

Cake

1 1/2 cups unbleached flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

1 cup granulated sugar

1/2 cup butter

2 eggs

1/2 tsp vanilla

1/4 cup milk

Whipped Cream

1 cup whipped cream

2 tbsp granulated sugar

Heat oven to 325 degrees F.  Spray bottom and sides of 8 or 9-inch square pan with cooking spray.

In 1-quart sacuepan, melt 1/4 cup butter over medium heat, stirring ocasionally.  Stir in brown sugar.  Heat to boiling, remove from heat.  Stir in 1/2 tsp cinnamon.  Pour into pan, spread evenly.  Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.

In medium bowl, mix flour, baking powder, 1/2 tsp cinnamon and the salt; set aside.  In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl ocassionally, until fluffy.  Beat in eggs, one at a time, until smooth.  Add vanilla.  Gradually beat in flour mixture alternately with milk, beating after each addtion until smooth.  Spread batter over apple wedges in brown sugar mixture.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean.  Cool on cooling rack 15 minutes.  Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken.  Gradually add 2 tbsp granulated sugar, beating until soft peaks form.

Run knife around sides of pan to loosen cake.  Place heatproof serving plate upside down over pan; turn plate and pan over.  Remove pan.  Serve warm cake with whipped cream, if desired.

Store cake loosely covered.

~Enjoy~

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10 Good Sized Apples
285ml (½ pint) Milk
285ml (½ pint) Cream
170g (6oz) Caster Sugar
2 Eggs
½ Lemon, rind only
Whipped Cream

Peel, core and cut the apples into thin slices.
Put them into a saucepan with 2 tablespoonfuls of water, the sugar and minced lemon rind.
Boil until quite tender and pulp the apples through a sieve.
If not quite sweet enough, add a little more sugar.
Put them at the bottom of the dish to form a thick layer.
Stir together the milk, cream and eggs, with a little sugar, over the heat and let the mixture thicken, but do not allow to boil.
When thick, take it off the heat.
Let it cool a little, then pour over the apples.
Whip some cream with sugar, lemon rind, etc., the same as for trifles.
Heap it high over the custard and the dish is ready for table.
It may be garnished as fancy dictates, with strips of bright apple jelly, slices of citron, etc.

Time: From 30 to 40 minutes to stew the apples. 10 minutes to stir the custard over the fire.
Sufficient for a moderate-sized trifle.
Seasonable from July to March.

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Yes, indeed~Liz

8 large baking apples, peeled and thinly sliced

1 tbsp lemon juice

1/2 cup maple syrup

1 cup unbleached flour

2 tbsp oil

1 tbsp corn syrup

1/2 tsp cinnamon

1/4 tsp ground allspice

In a large bowl, combine the apples, lemon juice and 1/4 cup maple syrup.  Set aside.

In a food processor, combine the flour, oil, corn syrup, cinnamon, allspice and remaining 1/4 cup maple syrup.  Process with on/off turns until well mixed and crumbly.  Sprinkle about two-thirds of the mixture over the apples and toss to mix well.

Divide the apples between 2 (9") pie plates or place in a 9"x13" baking dish.  Sprinkle with the remaining crumbs.

Bake at 375 degrees F for 20 minutes.  Cover loosely with foil and bake another 20 minutes, or until the apples are tender but not mushy.

Per serving: 227 calories; 3.9 g. fat (15%) of calories), 3.1 g. dietary fiber, no cholesterol, 84 mg. sodium

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Berry Crisp is a festive dessert that you can vary according to what's in season or even what's available in the frozen-food section of the supermarket (be sure to use unsweetened berries).  You can easily prepare this crisp ahead and serve it either cold or warm.

1/2 cup rolled oats

1/2 cup whole-wheat pastry flour*

1/2 tsp ground cinnamon

1/2 cup maple syrup

3 cups mixed fresh or frozen berries

2 tbsp lemon juice

In a large no-stick frying pan over medium heat, toast the oats by stirring until lightly browned and fragrant, about 5 mintues.  Transfer to a medium bowl.  Add the flour and cinnamon; toss to combine.  Drizzle with the maple syrup and stir with a fork until crumbly.

Coat a 9" pie plate with no-stick spray.  Add the berries and lemon juice.  Toss to combine.  Sprinkle with the crumb mixture.  Cover with foil.

Bake at 400 degrees for 25 minutes or until the berries are bubbly.  Remove the foil and bake for about 5 minutes more, or until the topping is lightly browned.

Serves 6

Per serving: 143 calories, 0.9 fat (6%calories), 5.4 dietary fiber, no cholesterol, 4 mg. sodium

Note *~whole wheat flour & whole wheat pastry flour~

There is a significant difference between the two.

 Whole wheat pastry flour is lighter in texture than ordinary whole wheat, so it is softer and performs in much the same way as all-purpose flour does in baked goods, though it does lend a slightly wheatier taste to the finished product.

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Vanilla yogurt sweetened with a little brown sugar makes this a favorite dip for young and old alike! 

1 carton (8 oz) vanilla yogurt

2 tbsp brown sugar

1/4 tsp lemon juice

Strawberries, bananas, apples, and/ or other fresh fruit

In a small bowl, combine the yogurt, brown sugar and lemon juice. Serve with assorted fruit.

Makes 1 cup.

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Instructions:
Place apples and cider in large stock pot or dutch oven. Cover and bring to a boil over medium-high heat. Reduce heat and simmer 30 minutes. Stir in sugars, apple pie spice and lemon juice. Simmer an additional hour, until very thick.

If freezing, pour hot apple butter into freezer containers, leaving 1/2-inch head space. Cover and freeze.

NOTE: Apple butter should be of smooth consistancy for easy spreading. If apple butter is lumpy, beat with a hand mixer to reach desired consistency.
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Diana,they are as good as they look!

Peach Brulee

8 canned peach halves with juice
One quarter cup butter
1 tsp. cinnamon
2 cups frozen raspberries, thawed and drained
One quarter cup orange liqueur
One quarter cup brown sugar
Whipped cream
Toasted almonds

Place peaches in a saucepan with butter, juice from peaches and cinnamon, simmer for 10 minutes. In a blender, combine raspberries, orange liqueur and brown sugar and puree. Place peaches in individual serving bowls with some of the butter sauce in each bowl. Pour raspberry sauce over peaches and top with whipped cream and toasted almonds.

The Skinny: Use fat free whipped topping. You can also use fresh peaches in this recipe. If using fresh peaches, add some liquid to the pan with the butter and cinnamon, such as peach or apple juice, and simmer until peaches are just tender.

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Jan here is another peach recipe to try.

Southern Peach Pie
Prep Time: 30 min ; Start to Finish: 3 hr ;Serves 8

Fresh peaches never tasted better! An old-fashioned favorite is even better with a lusciously easy berry sauce.

Crust-

1box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

Filling-

5 1/2to 6 cups sliced peeled peaches (8 to 9 medium)

1tablespoon lemon juice

1cup sugar

1/4cup cornstarch

1/4teaspoon ground nutmeg

1/4teaspoon salt

Sauce-

1/4cup sugar

1tablespoon cornstarch

1bag (12 oz) frozen whole raspberries or blackberries, thawed, drained and liquid reserved

1/2teaspoon almond extract

1 .  Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2 .  In large bowl, gently mix peaches and lemon juice to coat. Gently stir in all remaining Filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

3 .  Bake 35 to 45 minutes or until golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.

4 .  Meanwhile, in 2-quart saucepan, mix 1/4 cup sugar and 1 tablespoon cornstarch. If necessary, add water to reserved raspberry liquid to measure 1/2 cup. Gradually stir liquid into sugar mixture. Cook, stirring contantly, over medium heat until mixture boils and thickens. Gently fold in raspberries; stir in almond extract. Cool completely, about 1 hour.

5 .  To serve, cut pie into wedges; place on individual dessert plates. Spoon sauce over pie.

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This is a great group project.  For camp or any activity ~have someone bring an ingredient , prepare together and enjoy this yummy healthy treat!!

2 cans pineapple chunks

1 can sliced peaches

1 can pears

4 bananas, sliced

1 cup grapes

1 qt. strawberries

1 cup raisins

1 cup marshmallows

Cinnamon, if desired

Drain all cans of fruit.  Peel and slice bananas and apples.  Slice strawberries.  Combine remaining ingredients.  Sprinkle with cinnamon, toss and serve.

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3 to 4 medium peaches, sliced

3/4 cup sugar

1 egg

2 tbsp shortening

1/2 cup milk

1 cup unbleached flour

pinch of salt

1 tsp baking  powder

1 tsp vanilla

Grease a 9-inch pie plate or cake pan.  Fill with sliced peaches.  Combine remaining ingredients and pour over peaches.  Bake at 350 degrees F for 30 minutes or until cake tester inserted in center of pudding comes out clean.

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FLUFFY BLUEBERRY PANCAKES 2 eggs, separated 2 egg whites 3/4 cup ricotta cheese 2 tablespoons butter, melted 1/2 teaspoon vanilla 1/4 cup flour 2 tablespoons sugar 1 teaspoon grated lemon peel 1 cup fresh blueberries

Separate eggs; reserve yolks and whites; set aside. In a medium-sized bowl, combine ricotta, butter, egg yolks and vanilla until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. In a medium-sized bowl, whip egg whites until they form soft peaks. Fold egg whites and blueberries into batter. Over medium heat, heat a griddle or skillet. Spoon batter, half a cup at a time, onto hot griddle. Cook cakes, turning once, until browned, about 4 minutes. Serve with Blueberry Ginger Sauce.

YIELD:
 

Blueberry Ginger Sauce

In a large saucepan, combine 1 pint fresh or frozen blueberries, 1/4 cup sugar, 1 tablespoon cornstarch and 1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ginger; stir in 1/3 cup water.  Over medium-high heat, bring mixture to a boil; cook and stir until sauce thickens, about 1 minute.

YIELD: 1-1/2 cups

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2 large cantaloupes

1 medium orange, peeled and sectioned

1 medium apple, cored and coarsely chopped*

 1 medium peach, peeled, pitted and thinly sliced*

1 cup blueberries

1/2 cup strawberries, hulled and halved

1 8-ounce carton pineapple yogurt (or any flavor)

2 tbsp mayonnaise or salad dressing

2 tsp brown sugar

1 tsp grated gingerroot or 1/4 tsp ground ginger

Leaf lettuce

Cut each cantaloupe in half and remove the seeds.  Use a melon baller to scoop out pulp, reserving shalls.  Set aside 2 cups melon balls; reserve remaining melon for another use.  Trim a thin slice from the bottom of each melon shell.

In a bowl mix the 2 cups melon balls, orange, apple, peach, blueberries, and strawberries.  For dressing, stir together yogurt, mayonnaise, brown sugar, and gingerroot.  Line each melon shell with lettuce leaves.  Divide fruit among melon shells.  Top each one-fourth of the dressing.  Makes 4 side-dish servings.

*Note: If desired, sprinkle with lemon  juice to keep fruit from darkening.

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BLUEBERRY DESSERT
 

3 tablespoons sugar 1-1/2 teaspoons cornstarch 1/2 cup orange juice 1-1/2 cups frozen or fresh blueberries, divided 1 package (8 ounces) light or lowfat cream cheese, softened 1/4 cup confectioners sugar 1 teaspoon vanilla extract Eight 7-inch flour tortillas 2 tablespoons butter 

Prepare sauce: In a small saucepan combine sugar and cornstarch; stir in orange juice.  Cook and stir over medium heat until sauce is clear and thickened, about  5 minutes.  Stir in 1 cup blueberries and return to a boil.  Boil and stir for 1 minute.

Prepare filling: In a mixing bowl, beat cream cheese until light.  Add confectioners sugar and vanilla.  Beat until smooth and creamy.

Assemble wraps: Spread a tortilla with about 2 tablespoons of the cheese mixture.  Place about 6 frozen blueberries across the center of each tortilla.  Roll jelly-roll style.  Repeat with remaining wraps.  In a medium skillet, melt 1 tablespoon butter over medium heat; place half of the wraps seam side down in skillet and cook turning occasionally until evenly browned, about 3 minutes.  Remove from pan and keep warm while cooking the remaining wraps.

Serve topped with hot blueberry sauce.

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1 store bought or homemade angel food cake cut into bite-sized pieces
4 cups fresh or frozen raspberries (frozen should be thawed)
One quarter cup seedless raspberry jam
1 Tbsp. orange flavored liqueur (optional)
2 cups vanilla yogurt
1 container whipped topping
One half cup slivered almonds

Combine raspberries, raspberry jam and orange flavored liqueur together and mix well. If you are using frozen raspberries you may need to add a small amount of sugar to this mixture if the jam doesn't sweeten it enough. Alternate layers of angel food cake followed by raspberry mixture and then vanilla yogurt in parfait glasses. Top with whipped topping and slivered almonds.

The Skinny: Use fat free yogurt and whipped topping.

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Ice Cream with Pear Sauce

Ingredients

5 cups chopped peeled ripe Bartlett pear (about 6 pears)
1/2 cup sugar
1 lemon, peeled and sectioned
3/4 cup coarsely chopped walnuts
1/2 cup golden raisins
1/4 cup dried sweet cherries
1 navel orange, peeled and sectioned
6 cups vanilla low-fat ice cream

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Raspberry Cream Tart

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Thanks Marty and Jean for these wonderful recipes!

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Cherry Fruit Salad

Ingredients:
2 cups fresh sweet cherries, pitted
1 small fresh pineapple, pared and cut into segments
1 orange, peeled and cut up
1/2 small honeydew melon, cut into spears
1/4 cup toasted almond slices

Dressing:
1/2 cup plain yogurt
3 tablespoons orange juice
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon sugar
1 tsp. orange peel

Arrange fruit on serving dish, sprinkle with almonds. Serve with dressing. Serves 4. Dressing: Combine all but peel, blend until smooth. Sprinkle with orange peel.

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1 cup fresh strawberries, sliced
1 and 1/2 pound fresh peaches, sliced
2 Tbsp. lemon juice
1 and 1/2 cups biscuit mix
1/2 cup milk
3 Tbsp. butter, melted
1/4 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

Place peaches and strawberries in a 2 quart baking dish. Drizzle lemon juice over fruit. Mix biscuit mix and milk together and pour over fruit. Pour melted butter over biscuit mix. Sprinkle sugar, cinnamon and nutmeg on top and bake at 400 degrees for 35 to 40 minutes.

The Skinny: Use reduced fat biscuit mix, low fat milk and your favorite sugar substitute.

 -- Strawberry Pie

One quarter cup water
3 Tbsp. cornstarch
One half cup sugar
Juice of 1 lemon
6 - 8 cups fresh strawberries, you can slice the large ones and leave the small ones whole
1 9-inch graham cracker pie crust
Whipped topping

Combine water and cornstarch and mix until dissolved. Heat a large saucepan and add sugar and lemon juice and stir until sugar is melted. Add water and cornstarch mixture and stir until mixture starts to thicken. Add strawberries for just a couple of minutes. Pour into pie shell and chill for 3 hours or more. Serve with whipped topping.

The Skinny: Use your favorite sugar substitute and fat free whipped topping

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Thanks Marty!

Dessert -- Apple Crisp

Filling:

One half cup sugar
1 tsp. ground cinnamon
5 pounds cooking apples, peeled, cored and sliced
2 Tbsp. fresh lemon juice
Zest from one large lemon and one orange

Combine and toss to coat apples. Place in a lightly greased 4 quart baking dish.

Topping:

2 cups flour
Two thirds cup brown sugar
One third cup granulated white sugar
1 tsp. ground cinnamon
Pinch of salt
1 cup butter, softened
1 cup pecans, chopped

Combine flour, sugars, cinnamon and salt and mix well. Add butter and mix until mixture becomes clumpy, fold in pecans and sprinkle over apples. Bake at 375 for about one hour. Serve with ice cream

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Amaretto Watermelon Parfaits

Servings: 4

 Ingredients:
3 pounds watermelon, preferably seedless (about 4 cups cubed)
1/3 cup amaretto liqueur, divided
1/2 cup heavy whipping cream
1/2 cup sliced almonds
2 tablespoons granulated sugar

Instructions:
Note:
Place mixing bowl and beaters in freezer for 15 minutes before whipping the heavy whipping cream.

Cut the watermelon into 1-inch slices and remove the rind; cut into bite-size chunks.

Reserve 2 tablespoons amaretto and pour the rest over the watermelon. Set aside.

Remove mixing bowl and beaters from freezer and beat the heavy whipping cream until soft peaks form. Add the sugar and remaining amaretto, and beat to firm peaks.

Divide the watermelon cubes and any excess juices into 4 small bowls or stemmed glasses. Sprinkle on most of the almonds. Spoon the whipped cream over, add the remaining almonds and serve.

Makes 4 servings

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Brandied Cherries are ideal as a topping for ice cream, cheesecake or your favorite bread pudding. And with Brandied Cherries, gift giving couldn't be easier. Simply portion brandied cherries into bottles or canning jars, wrap the lids with festive wrapping or fabric, and tie with a bow. Store in a cool dark place, and you've got a gourmet gift for all of the special people on your list.

2 pounds Northwest fresh sweet cherries, stemmed and pitted
2 cups granulated sugar
1 quart brandy

1. Combine cherries, sugar and brandy; mix well. Store in tightly covered jar in a cool place for 6 or more weeks.

Makes about 1 1/2 quarts.

Serving Tips:

• Serve over ice cream.
• Dress up cheesecake with a spoonful of cherries.
• Top flan with brandy and cherries.
• Spoon cherries over pound cake and top with whipped cream or cream fraiche.
• Combine with fruit in season and serve with special cookies.
• Dress up bread puddings with a topping of brandied cherries.
• Add to your favorite chocolate cake or brownie batter.

Nutritional Analysis Per Serving: 184 Cal., 0.45 g pro, 0.36 g fat (2% Cal, from fat), 23.0 g carb., 0 mg chol.,0.9 g fiber, 1 mg sodium.

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Old-Fashioned Blackberry Peach Cobbler

Servings: 12 

Ingredients:

2 tablespoons cornstarch
1 1/2 cups granulated sugar
1 1/4 pounds (about 5 cups or approximately 567grams) fresh blackberries
2 pounds fresh peaches (6 medium or 4 large peaches or approximately 907 grams), peeled, pitted, and cut into 1/2-inch-thick wedges
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks/8 oz./226g) cold unsalted butter, cut into 1/2-inch cubes
1 1/4 cups milk

Topping:
1 tablespoon granulated sugar (for sprinkling on top of the dough)

Serve with:
Vanilla ice cream, whipped cream or frozen non-dairy whipped topping, thawed

Instructions:

Preheat oven to 425°F/220°C. Spray a 9 x 13-inch (22cm x 33cm) glass or ceramic baking dish with non-stick cooking spray. Set aside.

In a large mixing bowl, combine cornstarch and the 1 1/2 cups sugar. Add blackberries and peaches and toss to combine well. Transfer to baking dish and bake until just bubbling, 10 to 15 minutes. Leave oven set to 425°F/220°C.

While fruit is baking in oven, in another large mixing bowl, whisk together flour, baking powder, and salt; then blend in butter with a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.

Drop 12 mounds of dough (about 1/3 cup each) onto hot fruit mixture, then sprinkle dough with the 1 tablespoon of sugar. Bake cobbler in preheated 425°F/220°C oven until top is golden, 25 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, whipped cream or non-dairy whipped topping.

Tip:
If necessary, cobbler may be made a day ahead, cooled completely uncovered, then placed in the refrigerator, covered. Before serving, let stand at room temperature 1 hour, then cover with aluminum foil and reheat in a preheated 350°F/180°C oven until warm, about 20 minutes.

Makes 12 servings.

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Summer Fruit Salad 

Servings: 4-6 Comments:
Italians call this marinated fruit salad a macedonia, and it’s a favorite way to end a meal. Feel free to vary it according to the fruit available, adding raspberries, peaches, oranges or melons. Adjust the sugar, lemon juice and sambuca to suit your taste. Kirsch or another fruit brandy can be used in place of the sambuca, if you prefer. The critical step is the long maceration, which allows the flavors to blend.

Ingredients:

1 pint strawberries
1 mango
1 plum
1 nectarine
1 cup blackberries
1 cup blueberries
1/4 cup sugar, plus more as needed
Grated zest of 1 lemon
Juice of 1/2 lemon, plus more as needed
2 tbsp. anise liqueur, such as sambuca or anisette, plus more as needed
1 banana

Instructions:
Hull the strawberries and halve or quarter if large. Peel and dice the mango. Dice the plum and nectarine.

In a large bowl, combine the strawberries, mango, plum, nectarine, blackberries and blueberries. Add the 1/4 cup sugar, the lemon zest, the juice of 1/2 lemon and the 2 Tbs. sambuca and stir well. Dice the banana and stir into the salad. Taste and add more sugar, lemon juice or sambuca, if needed.

Cover and refrigerate for at least 6 hours or as long as overnight, stirring occasionally. Taste and adjust the flavorings before serving.

Makes 4-6 servings.

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Method

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Mango Fruit Salad with Honey Lime Sauce

Serves 8

2 tablespooons minced fresh ginger root

1 teaspoon finely grated zest and 2 tablespoons from a large lime

1/4 cup honey

2 meduim mangos,peeled,seeded and cut into cubs

3 cups green grapes(about 1 1/4 pound)

1 1/2 cup fresh blueberries(about 2  4.4oz containers)

1/4 cup chopped fresh mint leaves

Whisk ginger,lime zest and juice and honey in a small bowl;set aside.Mix fruits and mint in a large bowl.Add dressing and toss to coat.Can be covered and refrigerated over night for juices to blend or used right away.

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Thanks Nancy!

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1 cup cranberries
3 tbsp brown sugar
1-1/2 tsp cornstarch
1/2 pound crushed pineapple, undrained
3/4 cup flour
3/4 cup quick oats
1/4 cup brown sugar, firmly packed
1/4 tsp ground ginger
1/4 tsp ground cinnamon
3 tbsp olive oil

1 egg white, lightly beaten
3 tbsp pecans, chopped

Preheat oven to 350 degrees F.

Grease an 8-inch square baking pan. Combine cranberries and next 3 ingredients in a saucepan over medium heat. Bring to a boil, stirring frequently, and cook 1 minute. Cover, reduce heat to low, and simmer about 12 minutes, stirring occasionally, until cranberries pop and mixture thickens. Set aside.

Combine flour and next 4 ingredients in a bowl. Cut in oil with a pastry blender until mixture resembles coarse meal. Reserve 1/2 cup oat mixture. Combine remaining oat mixture and egg white in a bowl and stir well. Press oat mixture into the bottom of baking pan. Bake 10 minutes. Spread cranberry mixture over prepared crust. Combine reserved oat mixture and pecans in a bowl. Sprinkle over cranberry mixture.

 Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on a wire rack.

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Grilled Fruit Salad

Prep Time: 15 min
Total Time: 21 min
Makes: 6 servings



 

1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1 Tbsp. KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix

 1/4 tsp. ground red pepper

1 medium pineapple, peeled, cored and cut into wedges

 1 medium mango, peeled, pitted and cut into wedges

 1 medium papaya, peeled, seeded and cut into wedges

 2 medium bananas, diagonally sliced

PREHEAT greased grill to medium-high heat. Combine sour cream, soft drink mix and ground red pepper until well blended; cover. Refrigerate until ready to use.

GRILL fruit 6 minutes or until lightly browned on both sides, turning over after 3 minutes.

 ARRANGE fruit on platter. Serve immediately with the sour cream mixture. Or, cover and refrigerate the fruit platter and sour cream mixture separately until ready to serve. Spoon sour cream mixture over fruit just before serving.

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FEEDS: 4-6

WHAT YOU’LL NEED:

• 2 pints fresh strawberries
• 3 T. granulated sugar
• 1 T. cornstarch
• 3 T. orange juice
• 9 Pecan Sandies
• 1/2 cup chopped walnuts
• dash nutmeg
• 3 T. melted butter

LET'S COOK

Slice the cleaned berries into a bowl. Drop in the granulated sugar, cornstarch and the orange juice. Mix it all together well and then set aside. Preheat the oven to 400 degrees.

Place the cookies in a plastic bag. Using your fist, crush them to an even texture. Pour the cookie crumbles into another bowl. Add the brown sugar, walnuts, nutmeg and the melted butter. Stir it up with your hands until it’s an even texture.

Pour the strawberries into a glass baking dish (8”x11”) and spread them out evenly. Scatter the cookie topping evenly over the berries, then gently stir it in a bit with a fork. Pop into the oven and bake for 15 minutes.

MORE IDEAS:

Serve with a scoop of vanilla ice cream on top. You could do this with blueberries or even some raspberries. You can also use chopped pecans in place of the walnuts.

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2 cups each: sliced strawberries, blueberries and raspberries

2 medium bananas, sliced

1 cup seedless green grapes

 6 hard ladyfingers, crumbled

 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

 1/4 cup sugar Grated peel of 1 orange, divided

1/2 cup orange juice 2 cups thawed COOL WHIP Whipped Topping  [ send green star]

Warm Spiced Banana Pudding

Serves 8

Total time 45 minutes

2 boxes(4 serving size each)cook and serve vanilla pudding and pie filling

1/4 teaspoon each ground cinnamon and nutmeg

3 3/4 cups milk

48 vanilla wafer cookies

4 large bananas

Whites from 5 large eggs,brought to room temperature in a large bowl(save yolks for another time)

Pinch of salt

1/3 cup sugar

1/2 teaspoon vanilla extract

Preheat oven 350 degrees.You'll need a deep 2 qt.glass oven proof serving bowl or souffle dish

Whisk pudding mix,cinnamon and nutmeg in a meduim saucepan until blended,them whisk in milk.Cook as package directs.Transfer to 1 qt. measure.Place plastic wrap directly on surface of pudding to prevent skin from forming.

Arrange 16 wafers over bottom of serving bowl.Evenly space 8 wafers upright around the sides of bowl.Slice bananas and place over cookies on the bottom and between upright wafers.Pour on 1/2 the hot pudding mix.Repeat layers once.

Beat egg whites with a mixer on medium speed just until foamy.Increase speed to medium high;add salt and beat until very soft peaks form when beaters are lifted.Add sugar,1 tablespoon at a time,and beat until stiff,shiny peaks form.Beat in vanilla.Spread over hot pudding,creating swirls and making sure meringue touches edge of bowl all around.

Bake 12-15 minutes until meringue is golden brown.Cool on a wire rack 15 minutes before serving.Serve warm.

Variation:For a richer caramel flavor,substitute 1 box cook and serve butterscotch pudding for 1 box vanilla pudding.

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Angelic Berry Trifle

Prep 15 minutes

Refrigerate 1 hour or more

Makes 12 servings(serving size 3/4 cup)

1(3.4 oz)pkg vanilla instant pudding mix

2 cups plus 2 tablespoons 1% low-fat milk divided

1/4 cup(2 oz.)1/3-less-fat cream cheese

2(16oz)pkgs. frozen mixed berries,thawed or use fresh

3 tablespoons sugar

1/3 cup whipped cream

8 oz. angel food cake,cut in 1/3" thick slices

1/2 cup sliced almonds,divided

Make the pudding mix according to package,using 2 cups of low fat milk.Refrigerate until ready to assemble trifle.

Place remaining 2 tablespoons milk and cream cheese in a bowl,and beat with a mixer on high speed until smooth.Refrigerate until ready to assemble trifle.

Toss berries with sugar and set aside.

Place cream in a bowl and beat with cold beaters on high speed until stiff peaks form,refrigerate.

Place half of berries on the bottom of a straight sided 2 or 3 quart clear dish.Top berries with half of cake slices,overlapping slightly.

Stir pudding mix and cream cheese mixtures together and gently fold in whipped cream.Pour 2 cups of pudding mixture over cake and top with 1/4 cup almonds.Use the remaining cake to form another layer and top it with remaining berries.Pour remaining pudding mixture over berries and sprinkle with remaining 1/4 cup almonds.

Refrigerate at least 1 hour or up to 8 hours.

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2. Remove skin and eyes and cut pineapple into 1/4-inch dice. Combine with remaining ingredients and refrigerate a few hours.

Cooking Tip
As with so many dishes that involve chile peppers, add the smaller quantity to begin with, and then let the dish sit for 20 to 30 minutes. Taste again to determine if you can tolerate more heat.

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