Pleas tell me spme sweet dishes recipies in which fresh fruits r used?

Answer 1

Dried Fruit Desert

2 cups dried apricots -- washed
2 cups drambuie
1 cup whipped cream

Place dried fruit and drambuie into a small, deep, eavy-bottomed saucepan and gently heat. Simmer for 5 min, but do not boil. Be very careful of flames,as drambuie may ignite. Remove from heat and place in sterile perserve jar. Let cool then cover andrefigerate. Keep fruit for at least one week. (Fruit should keep for up to a month.)

To serve, place chilled fruit and juice into shallow glass desert bowls and top with fresh whipped cream. (You may flavor the cream with a slight shot of dranbuie.)

Fresh Fruit Pavlova

4 egg whites
2 1/2 dl (1 1/4 cup) sugar
3 3/4 dl (1 3/4 - 2 cups) whipped cream
1 sliced banana
125 g (scant 4 1/2 oz) raspberries
125 g (scant 4 1/2 oz) blueberries

Method

Heat the oven to 150ºC / 300ºF. Dress a baking plate with baking paper and draw a circle, 20 cm / 8" in diameter, on the paper.

Put the egg whites in a large, dry bowl of stainless steel or glass - the slightest amount of fat makes it next to impossible to beat the whites to the desired consistency. Let the whites get room temperature and then beat them stiff. Then you add the sugar, little by little, and beat continuously after each addition until the mixture is thick and shiny and all the sugar has dissolved. Don't beat too long or you will get a grainy mixture.

Spread out the mixture within the drawn circle on the baking paper and even it out properly. Scrape a little up the edges with a knife or something, which makes the surface decorative and also makes the cake stick better together.

Bake for 40 minutes or until the cake is pale and crisp. Turn off the heat and let the pavlova cool in the oven with the door slightly open. When cold, decorate with cream, banana, raspberries, and blueberries. Serve within the hour after the decoration, then the pavlova is at its best! Enjoy!

Answer 2

Ingredients:
2 ripe alphonso mangoes
6 large slices sandwich bread or wheat bread
1 tbsp. butter

Method:

Cool mango in refrigerator before using.
Peel and cut into oval slices as big as possible.
Keep slices at least 1/2 cm. thick.
Discard stones.
Use the side titbits also to fill up sandwich.
Prepare crisp toasts of bread in toaster or oven.
Butter all slices on one side generously.
Place mango slices to cover full bread slice on butter side.
Repeat for 2 more slices.
Cover all three slices with remaining buttered slices.
Check to keep the buttered side facing mango.
Cut into triangles, serve hot and crisp with a cold drink or a hot beverage.
Making time: 15 minutes
Makes: 6 sandwiches
Shelflife: Best eaten immediately

You can make fruits shakes or slice the fruit in small pices and serve with vanilla ice cream.

Answer 3

english trifle. take sponge cake and cut it into 1 inch cubes. make instant vanilla pudding. cut fresh fruit into medium sized chunks and either make or buy whipped cream but not from a can. in a bowl line bottom with cake cubes. top that with some pudding. then top with fruit as much or little as you would like and then repaet the process until the bowl is full and top with the whipped cream and maybe some strawberry slices

Answer 4

Have you ever herd a cantelope ?what about a fruit salad make about 2 bowls each of those then cut up some cantelope make sure that u make the cantelope ending up looking like 2 bowls per cantelope.then finally put the fruit salad in the cantelope bowls and wala.Then make urself a sunrise because you just learned how to make a pretty good fruit dish.if you dont understand what i said email me at [e-mail] you enjoy your fruits!

Answer 5

FRESH FRUIT PIZZA COOKIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk (20oz) refrigerated
-chocolate chip cookie dough
1 pk (8oz) light cream cheese
1/3 c Sugar
1 t Vanilla
1/2 Fresh pineapple, cut in thin
-wedges
2 Kiwifruit, peeled and sliced
1 Banana, peeled and sliced
1/4 c Raspberries
1/4 c Apricot jam, melted

Servings: 8

Press small pieces of cookie dough into 14-inch pizza
pan. Bake in 350 deg. oven 12 to 15 minutes or until
browned and puffed. Cool completely on wire rack.

Beat cream cheese, sugar and vanilla in medium bowl
until blended. Spread over cooled cookie.

Arrange pineapple around out edge of cream cheese.
Arrange kiwifruit, bananas and raspberries in flower
patter over pineapple. Brush with jam.





Fresh Fruit Parfait
Categories: Desserts
Yield: 6 servings

1/2 c Sliced bananas
1/2 c Sliced strawberries
1 pk JELL-O Brand Gelatin, any
-flavor
6 T COOL WHIP Whipped Topping

Divide sliced bananas and strawberries into 6 dessert glasses. Prepare
JELL-O as directed. Pour gelatin evenly over fruit in each glass.
Refrigerate 4 hours or until firm. Top each dessert with 1 tablespoon
thawed COOL WHIP before serving.



FRESH FRUIT MEDLEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Fruits
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sm Apple -- peeled and diced
12 md Size bananas -- sliced
1 sm Orange -- sectioned
1/2 c Seedless grapes
1 tb Frozen orange juice
-concentrate
1/4 c Low-fat yogurt
2 tb Part-skin ricotta cheese:
1/8 ts Ground ginger
1/8 ts Ground cinnamon
1/2 ts Pure vanilla extract
1/2 ts Pure vanilla extract
4 Walnut halves

Place all fruit in a bowl and mix in frozen orange
juice concentrate. In a blender, combine yogurt,
ricotta, ginger, cinnamon and vanilla. Portion the
friut into dessert bowls, top each with yogurt-ricotta
sauce and garnish with a walnut half.

Other fruits may be substituted, such as melon,
kiwifruit, strawberries, blueberries, pears, or
pineapple. The fruit medley may also be served
without topping. Food Exchange per serving: 1 FRUIT
EXCHANGE + 1/2 FAT EXCHANGE; CAL: 87; CHO: 2mg; CAR:
17g; PRO: 2g; SOD: 20mg; FAT: 2g;

Answer 6

Fruit kabobs are my favorite. You just take the fruits you like ie: apples, strawberrys, pears...etc. Cut them into cubes, and stick em on a stick.

Answer 7

Recipe Fruit Salad

Preperation Time 10 min

Cooking Time --

Ingredients 1 can pineapple chunks
1/2 cup sugar
2 apples - unpeeled, chopped
2 oranges - peeled, seeded and sectioned
3 bananas - sliced
1 cup grapes - cut in halves
1 cup marshmallows
1 cup chopped pecans or walnuts



Procedure Drain pineapple, reserving 1/4 cup juice. Combine reserved juice and sugar; stir well and set aside. Combine remaining ingredients. Pour pineapple juice mixture over salad and toss gently. Chill for 1 hour in the refrigerator.

Serves 12

_____________________________________________

Recipe Layered Banana Pudding

Preperation Time 1 hour

Cooking Time Chilling time + Settling time + 1 hour

Ingredients Bottom layer:
8-10 Marie biscuits, 1 tbsp. melted butter

Middle layer:
1 cup tied curds (tied in muslin for 20 minutes), 1 cup fresh cream (chilled in beating container), 1/2 cup sugar powdered, 2 ripe bananas pureed freshly, 1/4 packet lemon jelly, 4-5 drops vanilla essence.

Top layer:
2 bananas, 1 orange or mango (optional), 1 tsp. lemon juice, 3/4 packet lemon jelly.


Procedure Bottom layer:
Put Marie biscuits in a clean polythene bag. Crush to crumbs with a mallet or pestle. Remove into 6" pudding bowl (flat bottom 2" walls at least). Add melted butter and mix well with hand. Spread over bottom and press lightly. Bake in hot oven for 5 minutes (or microwave on medium for 2 minutes). Remove and cool to room temperature. Keep aside.

Middle layer:
Beat curds with electric hand beater till smooth. Dissolve jelly in 1/4 cup boiling water, dissolve till no crystals remain. Cool to room temperature. Beat chilled cream in chilled container with sugar till thick. Keep aside 2 tbsp. for topping. Add beaten curds, vanilla essence, banana puree, mix well. Add jelly, beat well in chilled container, till thick. Pour over biscuit base, allow to set in refrigerator.

Top layer:
When curd layer is set, slice bananas as desired. Sprinkle lemon, and toss lightly to coat evenly. Arrange segments or orange or mango, and banana over curd layer. Prepare lemon jelly as per packet instructions, cool to room temperature. Pour over fruit, chill till well set. Decorate with save beaten cream.

_____________________________________________

Mocha Nectarines

Ingredients
4 medium nectarines
1 tablespoon coffee liqueur
1 cup reduced-fat frozen whipped dessert topping, thawed
1/2 ounce semisweet chocolate, cut into curls
2 tablespoons chopped pecans, toasted

Directions
1. Holding nectarines stem end down, cut each into 8 equal wedges, cutting to about 1/2 inch from the stem end. Gently pull out pit and discard.

2. Place opened nectarines on dessert plates. In small bowl gradually stir coffee liqueur into whipped topping. Spoon coffee mixture into each nectarine. Garnish each with chocolate curls and toasted pecans. Makes 4 servings.

_____________________________________________

Recipe Banana Orange in Spiced Honey

Preperation Time 20-30 min

Cooking Time 10 min

Ingredients 1 ripe firm banana, 1 orange peeled and segmented, 1 sprig mint leaves finely chopped, 1 tsp. lemon juice, 1 tsp. honey, 2 pinches cinnamon powder, 2 pinches cardamom powder, 1 pinch black salt, 1 tsp. white sesame seed.


Procedure Toast sesame seeds very lightly on a skillet, keep aside. Peel orange segments, remove seeds. Chop banana into chunks. Rub cinnamon and cardamom powders into honey, in a spoon. Add lemon juice. Drizzle over chopped fruit. Sprinkle chopped mint leaves and sesame seeds. Toss gently, serve immediately.

Answer 8

Here's a couple yummy ideas :)

Fresh Fruit Cheesecake Tart

1-1/4 cups finely crushed NILLA Wafers (about 45 wafers)
1/4 cup (1/2 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 cup thawed COOL WHIP Whipped Topping
2 cups mixed berries (raspberries, sliced strawberries and blueberries)
3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin
1 cup ice cubes

MIX wafer crumbs and butter in small bowl until well blended. Press onto bottom and up side of 9-inch tart pan. Place in freezer while preparing filling.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Arrange berries over cream cheese filling. Cover and refrigerate.
STIR boiling water into dry gelatin mix in medium bowl 2 min. until completely dissolved. Add ice cubes; stir until ice is completely melted. Refrigerate about 15 min. or until slightly thickened (consistency of unbeaten egg whites.) Spoon gelatin over fruit in pan. Refrigerate 3 hours.

Creamy Layered Fruit Sensation (you can use fresh fruit here instead of frozen)

1 pkg. (9 oz.) angel food cake
3 Tbsp. orange juice
1/4 tsp. almond extract
2-1/2 cups fat free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided
2 pkg. (12 oz. each) frozen mixed berries, thawed, well drained (about 4 cups frozen or 2-1/2 cups thawed berries)

CUT cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
POUR milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
LAYER half the cake cubes in bottom of 2-qt. glass serving bowl or 2-qt. round baking dish. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hours before serving. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.

Plum Cobbler with Cinnamon Biscuits


3/4 cup sugar, divided
3 Tbsp. MINUTE Tapioca
3/4 cup water
1-3/4 lb. fresh plums, sliced (about 4 cups)
1 cup all-purpose baking mix
1/2 tsp. ground cinnamon
1/3 cup milk

PREHEAT oven to 375°F. Remove 2 Tbsp. of the sugar; set aside for later use. Mix the remaining sugar and the tapioca in large saucepan; stir in water. Bring to boil on medium-high heat. Add plums; stir gently. Cook 2 min., stirring frequently. Spoon into lightly greased 8-inch square baking dish.
COMBINE baking mix, reserved 2 Tbsp. sugar and the cinnamon in medium bowl; stir in milk just until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture.
BAKE 28 to 30 min. or until biscuit topping is golden brown.

No Bake Cheesecake Bars

40 NILLA Wafers, finely crushed
1/2 cup sugar, divided
5 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed
1 large banana, sliced
1 cup each: blueberries and sliced strawberries
3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin
1 cup ice cubes

PREHEAT oven to 350°F. Mix wafer crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13x9-inch baking pan. Bake 5 to 8 min. or until lightly browned. Cool completely.
PLACE cream cheese and remaining 1/4 cup sugar in separate medium bowl; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping; spread over crust. Top with the fruit.
STIR boiling water into dry gelatin mix in medium bowl until gelatin is completely dissolved. Add ice cubes; stir until ice is completely melted. Pour over fruit. Refrigerate 1 hour or until firm. Cut into 24 bars to serve. Store leftover bars in refrigerator.

Cherry Cobbler
3/4 cup sugar, divided
3 Tbsp. MINUTE Tapioca
3/4 cup water
1 Tbsp. lemon juice
4 cups Bing cherries, pitted
1 cup all-purpose baking mix
1/4 tsp. ground cinnamon
1/3 cup milk
1/4 cup PLANTERS Sliced Almonds

PREHEAT oven to 375°F. Set aside 2 Tbsp. of the sugar for later use. Mix the remaining sugar and tapioca in large saucepan; stir in water and lemon juice. Bring to boil. Add cherries; cook 2 min., stirring frequently. Pour into lightly greased 8- or 9-inch square baking dish.
STIR baking mix, reserved 2 Tbsp. sugar, the cinnamon and milk in medium bowl until mixture forms soft dough. Drop by heaping tablespoonfuls onto hot fruit mixture. Sprinkle with almonds.
BAKE 28 to 30 min. or until biscuit topping is golden brown. Cool 10 min. Cover and refrigerate any leftover cobbler.

Apricot Raspberry Trifle

1-1/4 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tsp. grated lemon peel
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 3/4-inch cubes
1-1/4 lb. apricots, peeled, sliced (about 4 cups)
2 cups fresh raspberries
1/4 cup PLANTERS Slivered Almonds, toasted

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in lemon peel. Gently stir in 2 cups of the whipped topping.
PLACE half of the cake cubes in bottom of 2-1/2-qt. straight-sided serving bowl. Spoon half of the pudding mixture over cake cubes; top with half of the fruit. Repeat all layers. Top with remaining whipped topping and the almonds.
REFRIGERATE at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.