Fresh Fruit with Honey-Poppy Seed Dressing
Honey-Poppy Seed Dressing — (below)
1 large unpeeled apple
OR
2 medium apricots or nectarines
1 medium orange
1 medium pineapple
1 small bunch seedless green grapes
HONEY-POPPY SEED DRESSING
1/4 cup vegetable oil
3 tablespoons honey
2 tablespoons lemon juice
1 1/2 teaspoons poppy seed
Prepare Honey-Poppy Seed Dressing (below).
Cut the unpeeled apple into slices, or peel and slice the apricots or
nectarines.
Peel the orange, then cut along the membrane of both sides of one orange
section. Remove that section, and continue with the rest of the orange.
Cut the pineapple lengthwise into fourths. Cut off the rind and the core.
Cut the pineapple into chunks, removing any “eyes” or spots left from the
rind.
Wash the grapes, and cut in half.
Mix the fruits and the dressing in a large bowl. Cover and refrigerate
until ready to serve. Cover and refrigerate any remaining salad.
HONEY-POPPY SEED DRESSING:
Shake all ingredients in a tightly covered jar or container. Shake again
before pouring over fruit.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 196 Calories (kcal); 10g Total Fat; (42% calories from fat); 1g Protein; 29g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates
NOTES : Essential Equipment: large salad or mixing bowl
Tips
If you’re in a hurry, substitute 1/2 cup frozen whipped topping,
thawed, and 1/2 teaspoon grated lemon peel for the Honey-Poppy
Seed Dressing. Stir into fruit just before serving.
Two cups strawberries, cut in half, can be substituted for half of
the pineapple.
RICE PUDDING WITH FRUIT
1/2 gallon milk*
1 cup uncooked rice
1 cup sugar
3 tablespoons cold margarine
1/4 teaspoon salt, optional
1 teaspoon vanilla extract
1/2 cup dried apricots or peaches, minced
1/4 teaspoon ground cinnamon
*Use half nonfat and half whole milk or all nonfat for lower fat content. Can substitute evaporated milk for a very rich flavor.
The cooking time will vary greatly, anywhere from 1 1/2 to 3 1/2 hours. The longer it cooks, the thicker it will be. It is important to have the dried apricots minced. Put all ingredients into the slow cooker/Crock Pot. Stir to blend well. Cover and cook on high for 1 1/2 hours; stir once after about an hour. Or, cook on high for the first 30
minutes, turn to low and cook as long as desired. Check after the first 2 hours of low cooking and stir. If the rice is not absorbing the milk quickly enough, turn the slow cooker/Crock Pot up to high again. Keep cover on at all times.
Slow Cooker temperatures vary widely among different brands. Only experimentation can tell you the correct amount of time for cooking in your slow cooker/Crock Pot. Rarely will a slow cooker/Crock Pot recipe fail, though, as the long, slow cooking process does not require precise timing.
Serves 8.
HOT FRUIT COMPOTE
1 can peaches, drained
1 can pears, drained
1 can pineapple chunks, drained
1 cup brown sugar
1 tsp. cinnamon
1/2 stick margarine (4oz)
1 can cherry pie filling
Cut all fruit into bite-size pieces. Add rest of ingredients. Stir all together. Cover and cook on low 3 to 6 hours. Use as a side dish for breakfast or a meal, or as a topping for a dessert.
CURRIED FRUIT BAKE
1 package Prunes, (16 oz) pitted
1 package Dried apricots (11 oz)
2 cans Pineapple chunks (13 1/2 oz)
drained
1 can Peaches; sliced (1 lb 13 oz)
1 cup Brown sugar
1/2 teaspoon Curry powder
14 ounces Ginger ale
Combine all ingredients in removable liner. Place in base. Cover and cook on low 4-5 hours or auto 3 hours.
CROCKPOT FRUIT DESSERT
* 3 Grapefruit, peeled
* sectioned
* 1 can (11 oz) mandarin orange, sections, drained
* 1 can (16 oz) fruit cocktail, well drained
* 1 can (20 oz) pineapple chunks, well drained
* 1 can (16 oz) sliced peaches, well drained
* 3 Bananas, sliced
* 1 tablespoon Lemon juice
* 1 can (21 oz) cherry pie filling
Place all ingredients in cooker. Toss gently. Cover and cook on low about 4 hours.
Makes about 2 quarts.
BAKED APPLES
* 6 lg. cooking apples
* 3/4 c. orange juice
* 2 tsp. grated orange rind
* 1 tsp. lemon rind grated
* 3/4 c. rose wine
* 1/4 tsp. cinnamon
* 1/2 c. brown sugar
* Whipped cream
Remove core from apples and place in slow cooker/Crock Pot. Mix together all other ingredients except whipped cream. Pour over apples. Cover pot and cook on low for about 3 1/2 hours or until apples are tender.
Cool and serve with whipped cream.
BAKED APPLES 2
6 or 8 apples
1 can diet strawberry pop
Raisins, if desired
Core apples and place in Pyrex baking dish. Stuff cavity with raisins, if so desired. Pour one can diet pop over apples. Bake in moderate oven (350 to 375 degrees) until apples are tender.
STRAWBERRY SHAKE
1/2 c. skim milk
1/2 c. plain low-fat yogurt
1/2 c. frozen unsweetened whole strawberries
1/2 tsp. vanilla extract
1 pkg. artificial sweetener (Equal)
Put all ingredients in a blender or food processor. Blend until smooth and serve.
Yields 1 (1 1/2 cup) serving.
Calories = 106. Exchanges: 2/3 fruit, 1 milk and 1/2 fat. Cholesterol = 19 grams. Protein = 8 grams. Fat = 2.5 grams.
RED, WHITE & BLUE SALAD
2 c. peeled apples
1/2 c. blueberries, unsweetened
1/2 c. strawberries, unsweetened
1/2 c. grapes
Combine all fruit in bowl. Toss lightly and serve.
Yields 7 (1/2 cup) servings.
Exchanges: 1 serving = 1 fruit.
Calories per serving = 37. Carbohydrate = 10 grams. Protein = trace. Fat = 0.
FROZEN BANANA
1/2 banana, peeled
2 tbsp. skim milk
1/4 c. Grape Nuts cereal, crushed to crumbs
Dash of ground cinnamon
Dash of ground nutmeg
Insert an ice cream stick deeply into the cut end of the banana. Dip the banana in milk and roll in cereal crumbs and spices. Wrap in plastic and freeze.
Yields 1 serving.
Calories = 68. Cholesterol = 16 grams. Protein = 1 gram. Fat = 0 grams.
DIABETIC FRUIT BARS 4
–FRUIT MIXTURE–
1/2 c. raisins
1/2 c. chopped prunes
1 c. water
Boil fruit together for 5 minutes. Add 1/2 cup butter or margarine, set aside to cool.
–BATTER–
2 eggs, beaten
1 tsp. soda
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. flour
1/2 c. chopped nuts
Add batter to fruit mixture. Bake in an 11″x7″ greased pan at 350 degrees for 25 to 30 minutes. Cool and cut.
PINEAPPLE SALAD
1 pkg. lemon or lime low-calorie gelatin dessert
1 c. boiling water
1 (8 oz.) can crushed pineapple in unsweetened pineapple juice
1/2 of a 12 oz. can citrus or lemon-lime sugar-free carbonated beverage
4 oz. whipped topping (about1/2 of an 8 oz. container)
RICE KRISPIES COOKIES
1/4 c. brown sugar
1/4 c. sugar substitute plus 2 heaping tsp. of sugar substitute (16 env. of Weight Watchers sugar substitute)
1/2 lb. oleo
Mix well. 1 cup of oil add to 3 eggs (or use 1/2 of Eggbeaters), 2 teaspoons vanilla. Mix in dry ingredients and blend well.
Mix dry ingredients together first:
3 1/2 c. flour
1 tsp. baking powder
1 tsp. cream of tartar
1/2 tsp. salt
1 c. quick cooking oatmeal
1 1/2 c. Rice Krispies
3/4 c. nuts
FRUIT AND SPICE COOKIES
2 cups dates
1 1/2 cups raisins
3 eggs (or 1/2 carton of Eggbeaters)
2 1/2 cups flour
1/2 pound oleo
1/4 cup sugar
1/4 cup sugar substitute + 2 heaping tsp. more sugar substitute
1/4 tsp. allspice
1/2 tsp. salt
1 1/2 c. quick cooking oatmeal
1/3 c. oil
1/4 tsp. cloves
1 1/2 tsp. cinnamon
2 tsp. soda
2 tsp. Vanilla
1 tsp. Nutmeg
Mix together dates, raisins. Then add eggs. Let soak. Mix like pie crust: flour, oleo, sugar, sugar substitute. Use generous measures for spices:
Mix remainng ingredients together until well blended. Add fruit and egg mixture and blend. May also add 1/2 to 1 cup crushed, undrained pineapple, if desired. Drop from spoon on lightly greased cookie sheet. Bake at 375 degrees for 10 minutes.
Makes about 5 dozen.
FRUIT MILKSHAKE
Place the following in the blender:1/2 c. papaya juice
1/3 c. old-fashioned oatmeal
1 tbsp. non-fat powdered milk
2 env. Equal
1/2 c. frozen fruit strawberries, raspberries, blackberries, blueberries)
and unsweetened applesauce mixed, OR 1/2 banana
2 tbsp. frozen orange juice, not diluted
1/2 c. milk (2% or less)
1 tsp. vanilla
Blend, pour into large glass and ENJOY!
APPLE DATE PUDDING
* 4-5 apples, peeled, cored and diced
* 3/4 cup sugar, or less, to taste
* 1/2 cup chopped dates
* 1/2 cup toasted, chopped pecans
* 2 tbs. flour
* 1 tsp. baking powder
* 1/8 tsp. salt
* 1/4 tsp. nutmeg
* 2 tbs. melted butter
* 1 egg, beaten
In the slow cooker, place apples, sugar, dates and pecans; stir. In a separate bowl, mix together flour, baking powder, salt and nutmeg and stir into apple mixture. Drizzle melted butter over batter and stir. Stir in egg. Set cooker on low and cook for 3 to 4 hours.
Serve warm.
NOTE: If crispier nuts are desired, add toasted pecans at the end of cooking period.
APPLE CRANBERRY CRISP
* 3 apples (Any kind – I personally like Gala)
* 1 cup cranberries
* 3/4 cup brown sugar
* 1/3 cup rolled oats (quick cooking)
* 1/4 tsp. salt
* 1 tsp. cinnamon
* 1/3 cup butter, softened
Peel, core and slice apples. Place apple slices and cranberries in cp. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries. Place 4 or 5 paper towels over the top of the crockpot, place an object (I use a wooden spoon) across the top of the crockpot and set lid on top. This allows the steam to escape. Turn crockpot on high and cook for about 2 hours.
Serves 4.
APPLE CRANBERRY COMPOTE
6 cooking apples, peeled, slice
1 cup fresh cranberries
1 cup sugar
1/2 teaspoons grated orange peel
1/2 cups water
1/4 cups port wine
sour cream , (low fat)
Arrange apple slices and cranberries in slow cooker/Crock Pot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients. Cover, cook on low 4-6 hours, until apples are tender. Serve warm fruits with the juices, topped with a dab of sour cream.
Serves 6.
APPLE-COCONUT CRISP
4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine
In a casserole 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with
coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.
DRIED FRUIT COOKIES
1/3 c. Peanut Oil
2-3 large bananas (mashed)
1 tsp. Vanilla
1/8 tsp. Salt
1 ½ c. Rolled oats
½ c. Oat Bran for hot cereal (fine cut)
1 ½ c. chopped mixed fruits (raisins, dates, apricots,peaches, etc.)
½ – ¾ c. chopped nuts
Mix peanut oil to mashed bananas. Then add vanilla, and salt. Stir in rolled oats, oat bran, chopped mixed dried fruits and chopped nuts. DROP by rounded tablespoon onto greased cookie sheets. Flatten slightly. Bake at 350 degrees for 20 to 25 minutes or until bottom and edges are lightly browned. Cool on wire rack. Store in tightly closed container in refrigerator.
Makes 2 to 2 1/2 dozen.
DIABETIC FRUIT SALAD
3 c. buttermilk
2 (9 oz.) boxes vanilla instant sugar free pudding mix
6 c. fresh fruit (strawberries, grapes, oranges, peaches, chunked
pineapple, drained)
1 (8 oz.) whipped topping
Combine buttermilk and pudding in a large bowl. Fold in whipped topping. Place 1/2 the fruit mixture in an 8 x 12 Pyrex dish. Top with pudding mix. Place remaining fruit on top. People who are not diabetic enjoy this also. Recipe makes 10 generous servings.
DIABETIC APRICOT SALAD
1 box apricot Jello (sugar free)
8 oz. Philly cream cheese (lite)
20 oz. can crushed pineapple (sugar-free)
Cool Whip (lite)
1/4 c. sugar (omit) (Sugar Twin, 3 pkg.)
1 c. ice water
Bring to boil crushed pineapple and sugar remove from heat and stir in Jello; then cream cheese. Add ice water, stir and let chill until getting thick. Fold in Cool Whip and chill again.
DIABETIC CRANBERRY SALAD 2
2 pkgs. raspberry Jello or plain gelatin
1 apple
6 tsp. sweetener
2 oranges
1 lb. cranberries
Grind the oranges, apple and cranberries. Drain fruit after grinding and use the cold juice instead of water to make Jello.
DIABETIC CRANBERRY SALAD
1 pkg. frozen cranberries, put in food processor and chop finely
Add 7 packages Equal and 1 large can crushed pineapple. Set aside. 2 chopped apples 2 chopped orange sections 2 stalks chopped celery 1/2 c. nuts Add all ingredients together and put in 9 x 12 inch dish and refrigerate.
FRUIT CAKE COOKIES
2/3 c. brown sugar, packed
1/2 c. butter or margarine
1 egg
1 tsp. vanilla
1 c. flour
1/2 tsp. baking soda
1/2 c. coarsely chopped pecans
1/2 tsp. salt
2/3 c. chopped cherries (candied)
1/2 c. candied pineapple, chopped
1/2 c. whole hazelnuts
1 lb. dates, pitted
1/2 c. walnuts, coarsely chopped
Cream sugar and butter until light and fluffy; add egg and vanilla. Beat well. Stir together flour, soda and salt and add to creamed mixture. Stir in fruit and nuts; chill batter at least one hour. Drop by rounded teaspoonfuls onto cookie sheet and bake at 325 degrees for 12 minutes.
ORANGE SLICE FRUIT CAKE
3 1/2 c. flour
1/2 tsp. salt
1 lb. candy orange slices, chopped
1 lb. pitted dates, chopped
2 c. walnuts or pecans, chopped
1 (3 1/4 oz.) can or 1 c. coconut
(flaked)
1 c. butter
2 c. sugar
4 eggs
1 tsp. soda
1/2 c. buttermilk
Mix together flour and salt. Combine candy orange slices, pitted dates, walnuts or pecans and coconut. Add 1/2 of the flour mixture and mix well. Cream 1 cup butter and 2 cups of sugar. Add 4 eggs, one at a time. Combine 1 teaspoon soda and 1/2 cup of buttermilk. Add milk and flour mixture alternately and blend after each addition. Add candy mixture and mix well. Bake at 300 degrees for one hour and 45 minutes in a large angel food cake pan that has been well greased. It may take longer to bake. Test with a toothpick. As soon as cake is removed from oven, pour the following mixture over the top. Combine 1 cup orange juice and 2 cups powdered sugar. Cool. Store in refrigerator overnight before removing from pan. This is a large cake. It is not difficult to make. Once you have the orange slices cut up you have it under control!
FRUIT CAKE
1/2 c. butter
2 c. sugar
2 eggs, beaten
3 1/4 c. flour
1 tsp. cream of tartar
1/2 tsp. soda
1/2 tsp. milk
1 qt. blueberries or less than a qt.
of any other fresh fruit
Mix butter and cream sugar by hand. Add eggs and blend well. Add dry ingredients and alternate with milk. Cream until smooth. Add fresh fruit and blend again. Pour into a buttered pan, 13 x 9 inches. Sprinkle with cinnamon and sugar. Bake for 40 minutes, or until done (maybe 1 hour) at 350 degrees. Remove from oven, brush with butter and let set 15 minutes. Serve hot or cold.
Holiday Fruitcake
This is best eaten in very thin slices in front of a fireplace in the dead of winter with a cup of tea shared with close friends.
2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
1 cup golden raisins
1 cup dark raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
1/2 cup brandy
1/2 cup flour
2 cups flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup butter
2 cups packed brown sugar
7 eggs
3/4 cup molasses
3/4 cup apple juice
1 tsp. almond extract
2 tsp. candied lemon peel
3 tbs. applesauce
• In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds.
• Stir in brandy.
• Let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
Preheat oven to 275 degrees F.
• Grease an 8×8x3 inch fruit cake pan, line with parchment paper, and grease again.
• In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
• In a large bowl, cream butter until light.
• Gradually blend in brown sugar and eggs.
• Mix together molasses and apple juice.
• Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions.
• Fold in floured fruit.
• Turn batter into prepared pan.
• Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean.
• Remove from pan, and lift off paper.
• Cool cake completely, then wrap loosely in cheesecloth and then in waxed paper.
• Store in an airtight container.
DIABETIC FRUIT CAKE
1 lb. dates, chopped
1 lb. raisins
2 c. nuts, chopped
1 c. margarine
3 big ripe bananas
1 tsp. nutmeg
6 eggs
3 c. self-rising flour
1 (16 oz.) can crushed pineapple (in own juice) (Separate pineapple&juice, if juice doesn’t make1 cup add water)
Mix dates, raisins and nuts with flour, then mix with the rest. Cream bananas, nutmeg and margarine together. Next mix in one egg at a time. Now add 2 cups flour and pineapple juice. Mix well. Put in cold oven at 300 degrees for 2 1/2 hours or less.
BLUEBERRY MUFFINS
1 c. all-purpose flour, sifted
1 1/2 tsp. baking powder
1/2 tsp. salt (optional)
1 1/2 tsp. or 2 pkgs. Equal
1/2 c. skim milk
1 egg or 1/4 c. Egg Beater
2 1/2 tbsp. melted shortening
1/3 c. fresh or frozen blueberries
Preheat oven to 425 degrees. Spray muffin tins with non-stick vegetable spray. Sift together flour, baking powder, and salt. Beat Equal and egg together. Add milk and melted shortening. Stir into the flour mixture. Stir in blueberries until just mixed. Batter will be slightly lumpy. Divide into tins. Bake 20 to 25 minutes or until done.
Frosted Fruit
• This is also known as Glacéed fruit.
• It looks beautiful but be very careful not to burn yourself working with the hot sugar.
• Use strawberries or grapes first to perfect this technique because they have stems to hold – or spear the fruit with bamboo skewers.
• These should be served room temperature and not refrigerated or the sugar will drip off.
2 cups fine, granulated sugar
¾ cups water
1 quart very fresh fruit preferably with stems, strawberry, grapes, oranges (dried), figs, or walnuts in half.
• Cook the sugar and water in a large pan to the hard crack stage (293 degrees F. on a candy thermometer.
• Dip the bottom of a saucepan in cold water for 3 seconds to stop the cooking. Immediately dip the individual pieces of fruit into the sugar syrup.
• Drain quickly and place on greased wax paper.
Serve promptly.
Working time: 30 minutes
Preparation time: 30 minutes
Yield: 1 quart