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Fruit & Dessert Recipes

Fruits & Desserts

Fruit Desserts are a great idea for picnics. Easy to make before the picnic, these recipes travel well.



Cantaloupe Soup
(makes 6 servings)

Ingredients
  • 2 large cantaloupes, cut in chunks
  • 1/2 Cup of orange juice
  • the juice of 1 lime
  • 2 Tablespoon of fresh mint
  • 1 Tablespoon of honey
  • 1 Cup of low-fat vanilla yogurt
  • mint sprigs for garnish
  • Cantaloupe is loaded with beta carotene and vitamin C. It's hard to believe that anything that tastes so sweet and fresh could be so good for you! Place half of the cantaloupe in a blender and add the orange juice, lime juice, mint and honey; process it until it's smooth. Add the remaining cantaloupe and process it until it's smooth. In a large bowl, combine the cantaloupe mixture with yogurt and mix well. Cover and chill it until it's ready to serve. Garnish each serving with a mint sprig and enjoy!


    Per Serving:
  • 179 Cal
  • 1gm Fat
  • 42 gm Carb
  • 2mg Chol
  • 110 mg Sodium
  • 128 mg Calcium
  • 6 gm Protein
  • 5 gm Fiber
  • Source: Anonymous




    Caprese Sandwich
    (makes 4 servings)

    Ingredients
  • 2 crusty bagguettes (or 4 large crusty rolls, or 4 servings of focaccia bread)
  • 1/4 cup of olive oil
  • 1/3 cup of fresh basil leaves
  • 4 ripe fresh tomatoes
  • 8 oz. of mozzerella cheese, thinly sliced
  • sliced kalamata olives (optional)
  • salt and fresh ground pepper to taste
  • Cut bread in half. Layer sliced tomatoes and sliced cheese and olives. Then sprinkle the basil over the sandwiches. Drizzle the inside with olive oil and season the sandwiches with salt and pepper. Enjoy!

    Source: Anonymous




    Cream Cheese with Fresh Fruits
    (makes 2 servings)

    Ingredients
  • 4 ounces cream cheese
  • ¾ teaspoon of vanilla
  • 3 teaspoons of fresh lemon juice
  • 3 teaspoons of honey
  • 1/16 teaspoon nutmeg, or mace
  • 1/16 teaspoon cinnamon
  • 2 tablespoons of cream or milk
  • 2 tablespoons diced toasted almonds
  • In a bowl, blend all of the ingredients together, except the almonds. Chill it until you are ready to serve. Put into a bowl and top it with almonds. Place the bowl on plate and surround it with assorted fruits such as banana slices, strawberries, grapes, melon cubes, and peach or nectarine slices.

    Source: Anonymous




    Gomer's Banana Bread Pyle
    (makes 12 servings)

    Ingredients
  • 1 cup butter or oil
  • 2 cups sugar
  • 4 large eggs, beaten well
  • 6-7 large bananas, mashed
  • 2 1/2 cups sifted self-rising flour
  • 1/2 cup nuts (I used walnuts)
  • Preheat oven to 350. Grease 2 large loaf pans or 5 small ones. Cream the butter with the sugar. Add the eggs and beat well. Add the mashed bananas, stirring to blend. Add the flour slowly, mixing well. Add the nuts. Pour the batter into the prepared pans. Bake for 50-60 minutes or until its done. Enjoy!

    Source:Source: Jim Nabors who played Gomer on THE ANDY GRIFFITH SHOW and on GOMER PYLE, USMC.




    Margarita Dessert Dip with Cinnamon Chips
    (makes 6 servings)

    Margarita Ingredients
  • 1 C. sour cream
  • 8 oz. mascarpone cheese
  • 1/2 C. granulated sugar
  • 1/3 C. margarita mix
  • 1 T. lime zest
  • 2 T. tequila
  • 1 T. grand Marnier
  • 1 C. whipping cream
  • In an electric mixing bowl, combine the sour cream, mascarpone cheese, sugar, Lone Star Grill Margarita Mix, lime zest, tequila and grand Marnier. Beat until smooth. Whip cream and fold into sour cream mixture. Place in serving bowl. Garnish with additional lime zest. Serve with cinnamon tortilla crisps.
    Cinnamon Tortilla Crisps Ingredients
  • 2 T. granulated sugar
  • 1 t. ground cinnamon
  • 8 (8-inch) flour tortillas
  • 6 T. butter, melted
  • In a small bowl combine sugar and cinnamon, set aside. Brush tortillas with melted butter. Cut each into 8 wedges. Arrange in single layer on baking sheet. Lightly sprinkle cinnamon mixture over. Bake in preheated 400° F. oven for 4-6 minutes. Can be made ahead and keep in air tight container.

    Source: Anonymous




    Strawberry Blossoms
    (makes 2 servings)

    Ingredients
  • 12 large, fresh strawberries, washed
  • 3 oz cream cheese, softened
  • 2 T confectioner's sugar
  • 1 T sour cream
  • Fresh mint leaves for garnish (optional)
  • Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don't slice through the base.) Pull petals apart slightly. In a small bowl, combine cream cheese, powdered sugar and sour cream; beat until light and fluffy. With a pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture.

    Notes & Options: A plastic zipper sandwich bag can be used instead of a pastry bag by filling with cream cheese mixture and squeezing out excess air before sealing. Carefully cut one corner off of the bottom of the bag and squeeze mixture out through the cut. For added sweetness, you can use strawberry flavored cream cheese instead of plain.

    Source: Anonymous




    Strawberry Delight
    (makes 6 - 8 servings)

    Ingredients
  • 1 package vanilla instant pudding
  • 1 package strawberry gelatin
  • 2 ½ cups water
  • 1 container Whipped Topping
  • 1 cup sliced previously sweetened strawberries
  • Combine pudding mix, gelatin and water in saucepan. Cook and stir over medium heat until mixture comes to a full boil and is clear. Chill until slightly thickened. Blend Whipped Topping into chilled pudding mixture. Chill until firm (about 3 hours). Spoon into individual dessert glasses. Top with strawberries and enjoy!

    Source: Anonymous




    Turtle Bars
    (makes 8 dozen)

    Ingredients
  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup butter or margarine, softened
  • 1 cup pecan halves
  • Topping
  • 2/3 cup butter or margarine
  • 1/2 cup packed brown sugar
  • 1 cup (6 ounces) semisweet chocolate chips
  • In a mixing bowl, beat flour, sugar and butter on medium sped for 2-3 minutes. Press firmly into an un-greased 13x9x2-inch baking pan. Arrange pecans over crust. Combine butter and brown sugar in a heavy saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Pour over pecans. Bake at 350 degrees for 18-22 minutes or until bubbly. Sprinkle chocolate chips on top; let stand for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares. Enjoy!

    Source: Anonymous