Mouthwatering Monday! Fruit

It is Monday and so that means it is Mouthwatering Monday!

Today's topic is............FRUIT!

What do you with it and how do you fix it? I would like for you to share if you fix it in a sauce, along with meat, as a dessert, or in baked goods. It is a multi-use ingredient......so let's post away and share our fruity recipes.

I like this topic Brenda, and will be looking forward to the recipes!

Jeane 

I love fruit salads.  I also like to put fresh oranges, peeled and cut out of their little membranes, and diced apples, and dried cranberries in my vegetable salads.  I use apples and oranges to stuff inside my big birds when I roast them.  They keep the inside moist and add a bit of flavor to it as well.  Lately, I have been buying fresh pineapples and keeping them in the refrig for a hurry up snack.  Pinesapples are also good to perk up meat.  I suppose my favorite is to use the apples, pears, and other sturdier fruit to dip in peanut butter.  The fruit is where I get into trouble. I will eat them instead of the protein.  So, I try to add them to yogurts and cottage cheese so that I will eat the protein and get the little fruit in it too.

sorry im no help here, basically i eat fruit as fruit.  i rarely use it in a recipe, other than fruit salad of course.

hugs, jacki

Fruit Salad

4 cans of fruit in juice, drained (except pineapple)
   ie: pineapple chunks, peaches, pears, mandarin
       oranges, etc. Can also add fresh grapes,
       bananas, apples, etc.

1 3 oz. box of s/f vanilla instant pudding

Place drained fruit (use the pineapple juice) in a large bowl, sprinkle the dry pudding mix over and stir well.  This will make a nice sauce on the fruit.   Serving size 1/2 cup.  Keeps well.

Apple Squash Bake- 6 servings

from the Betty Crocker Cookbook,.  I use this one alot but substitute Brown Sugar Splenda for the regular Brown Sugar.

2 pounds Butternut or Buttercup Squash ( I have used all different kinds of squash)
1/2 c packed brown sugar
1/4 c  margarine ( I use ICBINB or any reduced fat spread)
1 Tb flour
1 tsp salt
1/2 tsp ground mace  ( I used cinnamon when I didn't have mace, my granddaughters prefer it with the cinnamon)
2 apples cored and sliced

Cut, peel, remove seeds  glass pan and slice squash & apples into 1/2 inch slices.Alternate squash & apples in ungreased 9X13 glass baking dish. Mix remaining ingredients and sprinkle over squash and apples. cover and bake 50-60 mins in 350@ oven.

I take a couple of granny smith apples and slice them up. You can peel them or leave the peel on. I cook them in enough water to cover them. I put in a little splenda and a sprinkle of cinnamon (to taste). I also add a few dried cherries and let it simmer. You could use fresh cherries if you have them. You can eat this warm or cold.
It comes in handy for a quick snack.
Teresa

I peel and core an apple and then slice it or cut into chunks. Put that in a microwavable bowl.Give that a few sprays of I can't believe its not butter,sprinkle with splenda,or splenda brown sugar and cinnamon.You can add a little SF syrup too. I like vanilla or carmel.Microwave for about 2 mins and check to see if apple is soft.  I've also sprinkled a little oatmeal over the apple when it was almost done.
When it is done add a generous dollop of greek yogurt on top.I add some splenda to my greek yogurt. NIce warm yummy healthy dessert.
You can cut up pears and do almost the same thing the key is to experiment.
Mary

 Peach Crisp

Servings: 10	‹
• 2 - 16 ounce packages unsweetened frozen peaches • 2 tablespoons cornstarch • 2 teaspoons lemon juice • 1/2 teaspoon grated lemon rind • 1/2 cup granulated sugar • 1/2 cup all-purpose flour • 1/2 teaspoon ground cinnamon • 1/4 teaspoon ground cloves • 3 tablespoons margarine, softened • 1/2 cup quick rolled oats

Preheat oven to 375°. Lightly toss peaches with cornstarch. Place peaches in 8 inch square baking dish that has been lightly sprayed with cooking oil spray. Sprinkle lemon juice and rind over peaches.

Mix sugar, flour and spices and stir in oats and margarine. Mix until crumbly. Sprinkle mixture over peaches. Bake 45 minutes or until top is golden brown.

Per Serving: 200 Calories
4g Fat
2g Protein
41g Carbohydrate
2g Dietary Fiber
0mg Cholesterol


you can cut this recipe in half for 5 and make calories only 100 per serving

marylyn

Apple Dessert pizza

 

Ingredients:
2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 70% vegetable oil spread
1 egg
1 tablespoon water
1 teaspoon ground cinnamon
4 medium Granny Smith apples, peeled, thinly sliced
1/2 cup apricot preserves

Instructions:
Preheat the oven to 350 degrees F. Combine the flour, 1/2 cup of the sugar, baking powder and salt in a large mixing bowl and mix well. Cut in the vegetable oil spread until crumbly.

Whisk the egg and water in a small bowl until blended. Add to the flour mixture, stirring until the mixture forms a ball. Pat the dough over the bottom and up the side of a 14-inch pizza pan. Sprinkle with a mixture of the remaining 2 tablespoons sugar and cinnamon. Arrange the apple slices in concentric circles over the dough, beginning at the outside edge and overlapping slightly. Fill the center with the remaining slices to form a blossom shape.

Bake for 40 minutes or until the apples are tender and the crust is light golden brown. Remove to a cooling rack. 

Spoon the preserves into a microwave-safe dish. Microwave on high for 30 to 45 seconds or until melted. Brush the preserves over the warm pizza. Cut into wedges. Serve warm or cool.

Cook's Tip: The 70% vegetable oil spread is a reduced-fat product available in sticks in the dairy section of the grocery store. For best results, do not use tub, soft or whipped products for baking. The added water and air in these products can cause baked goods to be thins, flat and tough.

 Per  Serving: Calories 287 
 
Makes 10 Servings

marylyn