Joe Marshall's Vanilla Fruit Salad

Drain the mandarin oranges, but not the other fruits.
The liquid is needed to mix with the instant pudding.


Here's the recipe I started with.  I added canned peaches,
and used chunk pineapple instead of crushed.

Vanilla Fruit Salad
1 can fruit cocktail, with juice
1 can mandarin oranges, drained
1 can pears, with juice
1 can crushed pineapple, with juice
2 bananas, sliced
2 small boxes instant vanilla pudding

Mix all ingredients together.
Add maraschino cherries for color.
If you use large cans of fruit, use 2 packages dry pudding.
If you use small cans of fruit, use 1 package dry pudding.

1 milk, 2 fruits per serving-MAKES about 12-16 servings

angel Dew Salad

Angel Dew Salad

1 package JELL-O sugar-free orange gelatin (4-serving)
1 package JELL-O sugar-free lemon (4-serving) gelatin
1 1/4 cups boiling water
2 1/2 cups Diet Mountain Dew * (20 oz. bottle)
1 cup crushed pineapple (1- 8-oz. can) undrained
1 cup mandarin oranges (1- 11-oz. can) rinsed and drained
2 cups diced bananas (2 medium)
1 package JELL-O sugar-free instant (4-serving) vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 package Philadelphia Fat-Free Cream (8-oz. ) Cheese
1 cup Cool Whip Free
1 teaspoon coconut extract
1/2 cup miniature marshmallows
2 tablespoons flaked coconut

In large bowl, combine dry orange and lemon gelatins. Add boiling
water.
Mix well to dissolve gelatin. Stir in 1 cup Diet Mountain Dew. Add
undrained pineapple, mandarin oranges, and bananas Mix well to combine.
Pour mixture into an 8-by8- inch dish. Refrigerate for at least 3
hours or until firm.

In medium bowl, combine dry pudding mix and dry milk powder. Add
remaining
1 1/3 cups Diet Mountain Dew. Mix well using a wire whisk. Evenly
spread
mixture over firm gelatin mixture. Refrigerate while preparing topping.

In medium bowl, stir cream cheese with spoon until soft. Add Cool Whip
Free
and coconut extract. Mix gently to combine. Fold in marshmallows.
Spread
topping mixture evenly over pudding layer. Sprinkle coconut evenly over
top.
Refrigerate for at least 30 minutes.

Cut into 8 servings. (3 pts. per serving)

Notes: To prevent bananas from turning brown, mix with 1 teaspoon lemon
juice
or sprinkle with fruit fresh. Or soak banana slices in Diet Sprite or
Diet
7-Up

Per serving: 69 Calories (kcal); trace Total Fat; (2% calories from
fat);
1g Protein; 18g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0
Fat;
0 Other Carbohydrates

HE: 1 Fruit, 1/2 protein, 1/4 skim milk, 1/2 slider, 7 optional
calories 156
cal.,
0 gm fat, 8 gm protein, 31 gm carbohydrate, 439 mg sodium, 80 mg
calcium, 1
gm fiber

DIABETIC: 1 fruit, 1 starch, 1/2 meat

WW Points: 3 pt.

Joanna Lund's Strong Bones Cookbook

Oatmeal Superb

• OATMEAL:
• 4 cups water
• 2 cups old-fashioned oats
• 1/4 cup chopped dried apricots
• 1/4 cup dried cherries, chopped
• 1/2 teaspoon salt
• 3 tablespoons brown sugar ( I leave out)
  
• 2 tablespoons butter ( I don't use for my dietary needs)
  
• 1 cup fresh or frozen unsweetened raspberries, thawed
• 1/4 cup sugar ( I leave the sugar out for my dietary needs or use Stevia)

In a large saucepan over medium heat, bring water to a boil. Add the oats, apricots, cherries and salt; cook and stir for 5 minutes. Remove from the heat; stir in brown sugar and raspberries. Cover and allow to sit for 2-3 minutes.

Adapted for my needs from this recipe: http://www.tasteofhome.com/recipes/Oatmeal-Brulee-with-Ginger-Cream?keycode=ZFB

Salsa in Honor of Benjamin, Mollie, and Anna

Salsa in Honor of Benjamin, Mollie, and Anna

3 - 4 cups (yellow) watermelon -- seeded and cubed

2 avocados, peeled and cubed

1 pasilla pepper, roasted, outer skin removed, and diced

half a dozen tomatillos, peeled and diced

1 clove of garlic, minced

1/4 cup of cilantro, diced

Juice of 1/2 lime

pepper

salt

Mix

SOURCE: Richard Spiegelman

How To Freeze Fruit

Getting Ready To Freeze Berries

Buying fruits in bulk when they are in season and then freezing them is a great way to save money on groceries (when they’re at their lowest price), this also lets you enjoy your favorite fruits year round. Freezing fruits is a method of food preservation that is much quicker than canning and no fancy or expensive kitchen gadgets are required. The majority of fruits freeze satisfactorily and it’s a simple task to accomplish.

Here’s my guide for freezing fruits, lots of tips, charts and information provided (including how to freeze many different varieties of fruit).

Tipnut’s Guide To Freezing Fruit

Freezing will not make poor products over into good ones, so select produce that is of good quality and is at the proper degree of maturity for good eating. For best results, prepare and freeze fruits immediately after harvesting or bringing home from the store.

In general, clean and cut up fruits as for eating or cooking. Prepare and pack fruits quickly and carefully, working with only enough fruits to fill 3 or 4 containers at a time to avoid loss of color, flavor and appearance.

Packing Fruit For Freezer Storage:

The intended use of the frozen fruit determines the type of pack, whether it be dry, sugar or syrup pack.

• Dry Pack: No sugar is added. This method is for those fruits which can be frozen without any preparation other than washing, draining, discarding imperfect ones and packing (e.g. blueberries, cranberries, currants, gooseberries, rhubarb). Tip: Many fruits and berries can be frozen on trays first before packaging for freezing. Place prepared fruit on a cookie sheet and freeze until solid. Once frozen, transfer to containers or bags then store in freezer.
• Sugar Pack: Dry sugar is added. Sprinkle sugar over the fruit, mix gently then allow fruit to stand for approximately 15 minutes (this draws out the juice and dissolves the sugar). It’s also fine to freeze immediately after sugar is added to fruit. Generally, 1/2 to 2/3 cups of sugar per quart of fruit is sufficient. Fruit pieces can also be frozen on trays first before packaging (sprinkle with sugar before freezing).
• Syrup Pack: Sugar and water are boiled to make a syrup, which is cooled and added to the fruit. Choose a syrup with a strength best suited to tartness of the fruit (syrup recipe chart is below). Slice or cut fruits directly into container. Leave berries whole, if desired. Add just enough syrup to cover fruit: Approximately 1/3 to 1/2 cup of syrup is needed for 1 1/2 cups of sliced fruit or berries; Approximately 3/4 to 1 cup of syrup is needed for halved fruit. Be sure that the syrup covers fruit completely and that headspace is left for expansion.

Quick Tips:

• Peeling Fruit: You may wish to peel fruit before freezing, an easy way to do that is to bring water to a boil then submerge the fruit in the water for about 45 seconds. Remove fruit and plunge into a sink full of ice cold water. Skins will come right off!
• Overripe Fruit: Try freezing these as purees, they can be used as dessert toppings and in other tasty ways. Fill icecube trays with puree then freeze. Once frozen, pop them out, put them in a freezer bag and store in the freezer. Take out a cube of fruit puree as needed.

Note: Sugar helps fruit keep its flavor, color and shape, but it is not necessary to prevent spoilage. The amount of sugar or syrup to use depends on the sweetness of the fruit and on individual taste.

Syrup Recipe Chart

To Make Syrup: Add sugar to boiling water and stir until dissolved. Chill before using.

TYPE OF SYRUP	% SYRUP	SUGAR	WATER	YIELD
Very Light	20%	1 1/4 cups	5 1/2 cups	6 cups
Light	30%	2 1/4 cups	5 1/4 cups	6 1/2 cups
Medium	40%	3 1/4 cups	5 cups	7 cups
Heavy	50%	4 1/4 cups	4 1/4 cups	7 cups

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A 40% syrup is used for most fruits. Use a lighter syrup for mild flavored fruits and a heavier syrup for very sour fruits.

Syrup Tip: Up to one quarter of sugar may be replaced with an equal quantity of honey or corn syrup (use mild-flavored honey or white corn syrup for bland or light-colored fruits).

To Prevent Discoloration Of Fruits

Light colored fruits will likely darken when thawed, treating them with a bit of ascorbic acid (Vitamin C) will prevent this. Follow the package directions or you can use this as a guide:

Syrup Pack: Add 1/4 teaspoon powdered or crystalline ascorbic acid (Vitamin C) to 4 cups cold syrup and stir to dissolve.

Dry Sugar Pack: Dissolve 1/8 teaspoon ascorbic acid in 2 tablespoons cold water per 2 cups of prepared fruit; sprinkle over fruit and mix gently.

Citric acid or lemon juice can be used to help prevent fruit from darkening, but they aren’t as effective as ascorbic acid .

Preparation Of Fruits For Freezing

Product	Preparation	Pack
Apples	Wash, pare, core, cut into slices.	Sugar Pack; Syrup Pack
Apricots	Wash, pit, cut in halves or quarters (can also be left whole). Peel if desired.	Sugar Pack; Syrup Pack
Blackberries	Rinse in cold water and sort.	Sugar Pack
Blueberries	Sort out imperfect berries, wash, stem and drain.	Dry Pack; Sugar Pack
Cantaloupe	Peel and cube.	Dry Pack; Syrup Pack
Cherries (Sour)	Wash and pit.	Sugar Pack; Syrup Pack
Cranberries	Wash and stem.	Dry Pack
Currants (Black or Red)	Wash and stem.	Sugar Pack
Fruit Salad	Use any combination of fruit.	Syrup Pack
Gooseberries	Stem, wash, crush slightly.	Sugar Pack
Grapes	Stem and wash.	Syrup Pack
Loganberries	Rinse in cold water and sort.	Sugar Pack
Peaches	Peel, pit and slice. Can be skinned first.	Sugar Pack; Syrup Pack
Pears	Peel, core, quarter.	Syrup Pack
Pineapple	Peel, remove core, slice or dice.	Syrup Pack
Plums	Wash, pit and cut in halves.	Sugar Pack; Syrup Pack
Raspberries	Rinse in cold water and sort.	Sugar Pack; Syrup Pack
Rhubarb	Wash & cut into 1″ lengths.	Dry Pack; Sugar Pack
Strawberries	Wash in cold water. Hull, slice or leave whole.	Sugar Pack; Syrup Pack

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*Choose a single method of packing where there is more than one option

Packaging Tips For Freezing:

• Use only moisture and vapor proof freezer containers or bags to prevent freezer burn and loss of flavor. Use containers when freezing fruits in syrup, freezer bags are great for dry or sugar pack.
• Account for food expansion, leave 1/2″ per pint or 1″ per quart headspace in containers when packing fruits in syrup. If the containers you are using have a narrow top, you’ll need to increase the headspace to accommodate.
• When using freezer bags, squeeze as much air as possible from the bags before sealing.
• To keep fruit pieces submerged in the syrup (if they float above it they will likely darken), crumple a piece of parchment paper, waxed paper or foil and place on top of fruit before sealing container.
• Make sure to label and date your packages before freezing. Another good idea is to mark the amount of sugar used so you’ll know the amount of sugar to adjust when using fruit in recipes.

How To Thaw Frozen Fruits

• Put on open shelf of refrigerator. A one-pound package will thaw in about 6 hours.
• Place package on kitchen counter. One pound will thaw in about three hours.
• If the package is watertight, it can be thawed in running cold water in 40 minutes.
• Watertight package of fruit can be thawed in running lukewarm water in about 20 minutes.
• Use fruits immediately once thawed.
• For best results, frozen fruits should be used within the year.

How To Use Fruits From The Freezer

Frozen fruits can be used as you would any sweetened fresh fruit, just as they come from the package–Jams, jellies and fruit pies turn out lovely when using frozen fruits. When using the fruit in recipes, remember to allow for the sugar added at time of freezing.

No matter how they are used, do not remove fruits from their cartons until ready to use them. All fruits keep their fresh-fruit flavor and color only a short time after opening and some fruits, such as peaches, darken quickly when exposed to the air.

Sources:

• Home Canning Guide, Dominion Glass Co. Limited
• A Guide To Good Cooking (Five Roses)
• Syrup Recipe Chart: Canning & Preserving For Dummies

Article Found on http://tipnut.com/freeze-fruit/

Peachy Fruit Salad

I only add half the grapes and banana to the portion we are going to eat that evening.



Peachy Fruit Salad

1 can (21 ounces) peach pie filling
1 can (20 ounces) pineapple chunks, drained
1 can (11 ounces) mandarin oranges, drained
2 medium firm bananas, sliced
1 cup green grapes (or purple grapes)
1 cup miniature marshmallows

In a large bowl, combine all ingredients; stir gently. Refrigerate until serving. Yield: 6-8 servings.

SOURCE: Quick Cooking Magazine

Fresh Hawaiian Smoothie

Fresh Hawaiian Smoothie

Ingredients

1/2 cup mango, fresh or frozen
1/2 cup cantaloupe, fresh or frozen
1 cup strawberries, fresh or frozen
1 cup pineapple juice (or more to thin)

1. Place all ingredients in a blender and blend for 10 seconds or until
smooth.

Makes 2 servings.

Nutritional Info

Calories:133.6
Fat: 0.6g
Carbohydrates: 32.9g
Protein: 1.4g

Potluck Fruit Salad

POTLUCK FRUIT SALAD

1 c. cherry pie filling
2 bananas, sliced
1 c. miniature marshmallows
1 lg. can mandarin oranges
1 c. pineapple tidbits
3 apples, sliced
Drain pineapple and oranges. Mix all. Serve.