Fresh Fruit Topping Food

FRESH FRUIT WITH VARIOUS TOPPINGS FOR 2

Fresh Fruit With Various Toppings for 2 image

Make and share this Fresh Fruit With Various Toppings for 2 recipe from Food.com.

Provided by jrthrmn

Categories Fruit

Time 10m

Yield 2 serving(s)

Number Of Ingredients 2

Ingredients

1 -1 1/2 cup strawberries or 1 -1 1/2 cup banana, slices
1 -1 1/2 cup mandarin orange segments or 1 -1 1/2 cup dark sweet cherry

Steps:

Divide fruit between two dessert dishes, sprinkle snipped fresh mint on fruit if desired. Serve with one of the toppings below:.
HONEY-YOGURT TOPPING.
Mix 1 tablespoon lemon juice, 1 tablespoon honey and 1/2 cup unflavored yogurt or dairy sour cream.
BROWN SUGAR-YOGURT TOPPING.
Mix 1/4 cup unflavored yogurt or sour cream and 2 tablespoons brown sugar.
LIMEADE-YOGURT TOPPING.
Mix 2 tablespoons frozen limeade concentrate (thawed) and 1/4 cup pineapple yogurt.
SPICE-YOGURT TOPPING.
Mix 1/2 cup unflavored yogurt or sour cream, 1 tablespoon sugar, 1/4 teaspoon cinnamon and dash nutmeg.

Nutrition Facts : Calories 88.3, Fat 0.3, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 22.6, Fiber 2, Sugar 19.5, Protein 1.4

FRUIT TOPPING FOR PANCAKES

Fruit Topping for Pancakes image

We adored this delicious tart and sweet fruit topping. If cherry pie filling is typically too sweet for you, the cranberry sauce takes the sweetness down a bit. It makes the cherries tart. Fresh blueberries push the topping over the top. This recipe is so simple and beautiful poured over pancakes. Don't limit yourself to pancakes. It would be delicious over waffles, French toast or even on top of vanilla ice cream. Something you can enjoy year around!

Provided by Goldie Barnhart @LUVBKG

Categories Fruit Breakfast

Number Of Ingredients 6

Ingredients

1 can(s) whole cranberry sauce, 14 oz.
1 can(s) cherry pie filling, 21 oz.
1 cup(s) fresh or frozen blueberries
1/4 cup(s) orange juice
1/4 cup(s) pancake syrup or (diabetic syrup)
dash(es) cinnamon, if desired

Steps:

Gather the ingredients.
Put all ingredients in a saucepan.
Heat through.
Serve warm over pancakes or waffles.
One more thing. If you don't like a certain fruit (say cherries) substitute can of strawberry pie filling. Don't like blueberries then leave them out. You can play around with this recipe to your liking. You can also add anything like lemon zest. Have fun with the recipe.

EASY BLUEBERRY SAUCE

Easy Blueberry Sauce image

Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 3/4 cup.

Number Of Ingredients 8

Ingredients

1/4 cup sugar
1 teaspoon cornstarch
Dash salt
1/4 cup water
1 cup fresh or frozen blueberries
1/2 teaspoon grated lemon zest
1-1/2 teaspoons lemon juice
Vanilla ice cream

Steps:

In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.

FRUIT CRISP TOPPING

Fruit Crisp Topping image

Provided by Kelsey Nixon

Categories dessert

Time 1h10m

Yield 4 cups

Number Of Ingredients 8

Ingredients

1 1/4 cups flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks), butter chilled and cut into small pieces
1/2 cup nuts, coarsely chopped and toasted
Fruit Crisp Variations, recipes follow

Steps:

In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt. With a food processor, pastry blender or your fingers, work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into the mixture. Chill until ready to use.
Cook's Note: Crisp topping can be refrigerated up to a week or frozen for up to 2 months.
Fruit Crisp Variations:
Strawberry-Rhubarb Crisp: Chop 2 pounds rhubarb into 1/2-inch thick slices. Combine with 1 pound quartered strawberries, 1/3 cup sugar and 1 tablespoon fresh lemon juice. Allow mixture to macerate for 20 minutes before transferring to a baking dish and topping with crisp topping.
Raspberry-Peach Crisp: Peel 5 large peaches and slice into wedges. Combine with 1 1/2 cups raspberries, 1 teaspoon fresh orange zest, and 1/3 cup sugar. Top the mixture with crisp topping.
Cranberry-Pear Crisp: Peel, core, and dice 4 large pears. Combine with 1 cup cranberries, 1 tablespoon fresh lemon juice, and 1/3 cup sugar. Top the mixture with crisp topping.