CHILLED MIXED BERRY SOUP
As a lovely addition to a luncheon menu, our home economists recommend this cool, fruity soup featuring three kinds of berries. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Strain, reserving juice. Press berry mixture through a fine meshed sieve; discard seeds. Add pulp to reserved juice; cover and refrigerate until chilled. , Place berry mixture in a food processor or blender; add yogurt. Cover and process until smooth. Pour into bowls.
Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 25mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.
EASY FRUIT COMPOTE
Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It's delicious on ice cream, yogurt, toast, pancakes, waffles and more! Recipe yields about 2 cups compote.
Provided by Cookie and Kate
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
- In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
- Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
- Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
- Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.
Nutrition Facts : ServingSize Estimate based on 1/4th of recipe made with blueberries and honey, Calories 97 calories, Sugar 20.1 g, Sodium 39.9 mg, Fat 0.4 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 2.8 g, Protein 0.9 g, Cholesterol 0 mg
FRESH FRUIT BOWL
The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. -Marlon Kirst, Troy, Michigan
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Time 15m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.
Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
BLENDED FRUIT CHILLER
This smoothie is great any time of the day. I especially like to serve it when my kids are in a finicky mood. The fun garnish of thinly sliced pineapple and strawberries brightens their day. -Kirsten Gunderson, Ottawa, Ontario
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place half of each ingredient in a blender; cover and process until blended. Repeat. Pour into chilled glasses; serve immediately.
Nutrition Facts : Calories 143 calories, Fat 0 fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 69mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
CHEESE THREE WAYS: HOT, COLD AND CRISPY WITH MIXED FRUIT
Steps:
- To make the gelato: In a large pot, heat the milk and cream over medium heat to 104 degrees F. Add the sugar, the dextrose and stabilizer, if using, and pepper and heat to 130 degrees F. Add the taleggio and heat to 185 degrees F. Refrigerate until chilled and freeze in an ice cream machine. Transfer the gelato to a container and freeze for 2 hours to set, or else prepare and freeze a day ahead.
- To make the frico basket: Have ready a pair of tongs and a couple of small ramekins for molding the baskets. Set a nonstick skillet over medium heat. Evenly sprinkle enough Parmesan in the pan to form a 4-inch diameter circle. When the cheese begins to color slightly, peel it off with tongs, drape it over an upside-down ramekin, and press down the sides before the cheese hardens to form a basket. Repeat 8 times.
- To make the hot gorgonzola: Put the cheese in a microwave-safe bowl. Melt in a microwave oven on high heat, for 1-minute intervals, until the cheese is runny.
- To serve: Arrange some of the dried fruit around the sides of a small bowl. Put 1 scoop of gelato in the middle, drizzle some extra-virgin olive oil on top, and grind on some black pepper. Top with a frico basket and fill it with hot gorgonzola.
PERFECT SUMMER FRUIT SALAD
The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.
Provided by Nicole Graham Holley
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 3h30m
Yield 10
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 155 calories, Carbohydrate 39 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.7 mg, Sugar 28.7 g
CHILLED FRUIT CUPS
This refreshing frozen salad is easy to assemble ahead and serve to a group at breakfast - or any time of day. It's a convenient and colorful addition to a holiday buffet. -Andrea Hawthorne, Mozeman, Montana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon 3/4 cup mixture into each plastic cup. Place cups in a pan and freeze. Remove from the freezer 40-50 minutes before serving.
Nutrition Facts : Calories 141 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 1g protein.
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