1 cup kiwi, peeled and cut into 1/4 inch cubes

    1 cup figs, peeled and cut into 1/4 inch cubes

    1 cup grapes, sliced in half

    1 cup fresh strawberries, sliced in half

    1 cup fresh raspberries

    2 egg yolks

    1/3 cup granulated sugar

    1 cup Champagne

  Heat broiler to its highest setting.

  Divide the cut fruits into 4 soup plates, arranging them

 decoratively. Make sauce by combining egg yolks and sugar in

 a mixing bowl. Whisk briskly until the yolks begin to turn a

 light lemony color. Add the Champagne a little bit at a time,

 whisking constantly until well blended.

  Place the mixing bowl in a pot or pan and pour about 1 inch

 of water around it. Bring the water to a simmer and continue

 to whisk vigorously until the mixture becomes light and foamy.

 Once the mixture starts to thicken, remove the bowl from the

 heat. Do not overcook. Continue to whisk for 10 seconds.

  Pour equal amounts of sauce over each fruit salad. Place the

 plates under the broiler about 3 inches from the source of

 heat and allow them to cook just until they are lightly

 browned on the surface, rotating as needed.

  Serve immediately with remaining Champagne to accompany.

Ingredients

• 1 cup unsweetened apple butter
• 1 kiwi fruit, peeled and sliced
• 6 large strawberries, sliced
• 1 apple or pear, peeled, cored, and thinly sliced
• 1/4 teaspoon cinnamon

Directions

Spread apple butter over pita bread. Arrange slices of fruit on top of apple butter. Sprinkle with cinnamon. Serve as is or heat in 350-degree oven for 15 minutes and serve warm.

Serves 4

Ingredients

• 1 (15 ounce) box Fruit Loops cereal
• 1 15 ounce) bag mini pretzel twists
• 1 (1 pound) bag M&M’s
• 1 box raisins
• 1 can salted peanuts

Directions

Mix all together and store in airtight container.

Ingredients

• 1-1/4 cups strawberries
• 1-2/3 cups crushed pineapple
• 3-1/4 bananas, cut in cubes
• 2-3/4 tsp. frozen orange juice concentrate
• 1 cup water
• paper cup

Directions

Combine all ingredients in a blender or food processor. Blend or process until smooth. Pour into small paper cups and freeze. Serve partially defrosted.

Ingredients

• 4 cups of your child’s favorite fruit – melons, apples, oranges, bananas, etc.
• 1-2 cups vanilla yogurt

Directions

Mix fruit together in a bowl, add yogurt. Cool in the refrigerator for at least one hour. Serve.

Ingredients

• 1 cup apple sauce
• 10 oz pkg frozen strawberries – thawed
• 1 can mandarin orange – drained
• 2 tb orange juice (or other fruit juice)
• 1 cup grapes
• paper cups(NOT plastic – it will crack)

Directions

Combine all ingredients into a bowl, mix and pour into paper cups. Freeze overnight.

Ingredients

• 1/2 cup firmly packed light brown sugar
• 1 teaspoon McCormick® Ground Cinnamon
• 1/2 teaspoon McCormick® Ground Allspice
• 1/4 teaspoon McCormick® Ground Nutmeg
• 1 cup heavy cream
• 4 cups fresh fruit, cut into bite size pieces

Directions

1. Combine sugar, cinnamon, allspice, and nutmeg; set aside.

2. Beat heavy cream until stiff. Gently fold spice mixture into cream. Refrigerate until ready to serve.

3. Serve with assorted fresh fruit arranged on a serving platter.

Makes 16 (2 tablespoon) servings

Nutritional Info Per Serving: Calories 98, Fat 6 g, Cholesterol 21 mg, Protein 1 g, Carbohydrates 10 g, Sodium 9 mg, Fiber 1 g

This recipe created by McCormick, Inc.

Ingredients

• Makes 20 nuggets
• 1/2 square unsweetened chocolate; melted
• Non-stick cooking spray
• 1/4 cup dried pitted prunes
• (coconut or chopped nuts for rolling)
• 1/4 cup dried apricots
• 1/4 cup dried figs
• 1/4 cup pitted dates
• 1/3 cup wheat-flake cereal; (1 cup uncrushed)
• 1/4 cup honey

Directions

Let prunes and apricots stand in boiling water for 5 minutes. Drain. Put all fruit through food chopper and blend with crushed cereal. Blend in honey and melted chocolate. Spray hands with non-stick cooking spray and shape mixture into 1-inch balls. Roll in coconut or chopped nuts. Chill or set aside to “ripen.” Can be made ahead of time.

Ingredients :

Fruit Mixture
· 1 can fruit cocktail, drained
· 2 cups shredded young coconut, drained (optional)
· 1 cup apple, diced (optional)
· 1 cup red sweet kaong, drained
· 1 cup sweet nata de coco, drained
· 1 can pineapple tidbits, drained
· 1 cup grated cheese

Dressing
· 1 can condensed milk
· 1 can Nestle thick cream
· 3 egg yolks, at room temperature
· 2 tbsp. unsalted butter

Cooking Procedures :

1. Prepare fruit mixture. Be sure all are well drained to avoid watery salad.
2. Place in a large bowl. Set aside.
3. In a saucepan, put condensed milk, thick cream and egg yolks. Stir until mixture is smooth.
4. Cook in a double boiler (a cooking utensil consisting of two nested pans, designed to allow slow, even cooking of food in the upper pan by the action of water boiling in the lower pan). Add the butter about halfway of cooking.
5. Stir occasionally until thickened. Remove from heat and let it cool completely.
6. Transfer the dressing to the bowl of fruit mixture and mix. Do not over mix.
7. Chill before serving.

Ingredients

All ingredients must be fresh

2 cups mandarin quarters) white veins removed)

2 cups valencia orange quarters (or similar)

2 cups diced peaches

2 cups diced mangoes

2 cups diced strawberries

A sprinkle of sugar

Squeeze of 1/2 lemon

Method

Carefully toss all ingredients (except strawberries, juice and sugar)) together, presenting nicely in a large glass serving bowl. Place strawberries in a pattern on top, squeeze lemon over and sprinkle sugar on top to taste. Serve with creamy home made custard.