Frosty Fruit Bowl Food

FROSTY FRUIT DESSERT SALAD

Steps:

• Combine all ingredients and gently stir to blend thoroughly.
• Cover and chill in refrigerator for 24 hours or more before serving.
• Spoon into chilled sherbet glasses.

FROSTY FRUIT SMOOTHIE

Steps:

• Place the juice and Benefiber® in a blender and blend 30 seconds. Add the banana and blend until smooth. Blend in the frozen fruit.
• Each serving provides 8.7 g of fiber.
• *Read product label before recipe preparation.

FABULOUS FROSTY FRUIT

Steps:

• Drain peaches, reserving the juice.
• Chop peaches. Add chopped peaches, nectar and strawberries to medium bowl and stir.
• Divide mixture evenly among 3 ice shaver tubs and cover with lids.
• Place tubs in freezer and freeze until firm (about 6 hours.).
• Cut cantaloupe into 8 wedges.
• Place a chilled bowl under the ice shaver to catch shavings.
• Remove frozen mixture from 1 tub and shave with ice shaver.
• Using ice cream scoop, place 1 scoop of shaved fruit mixture in each cantaloupe wedge. Serve immediately.
• Save the 2 remaining tubs of frozen fruit mixture to make this breakfast treat again or to enjoy for a snack or dessert.

FROSTY CRANBERRY SALAD

Steps:

• Grind cranberries in food processor, put in large bowl.
• Add pineapple (drain off some of the juice), mini marshmallows and sugar.
• Mix well and put in fridge for 1 hour.
• Whip whipping cream, add vanilla.
• Fold whipped cream into cranberry mixture.
• Pour salad into molds and freeze.
• Thaw 45 minutes before serving.

FRUIT BOWL

Steps:

• Clean fruits in your normal fashion. eg - wash , dry, peel, destem etc.
• Dice fruits and place diced pieces into a large mixing bowl.
• Stir to combine the pieces.
• Dish into individual serving bowls.
• Eat as a stand alone snack or with your favorite low fat yogurt or topped with low fat whipped cream. Also great on a bed of lettuce with a scoop or two or cottage cheese!

FROSTY FRUIT SALAD

Steps:

• Prepare orange juice according to container directions in a large serving bowl; stir in bananas, crushed pineapple, peaches and strawberries, set aside.
• Add sugar and water to a saucepan; bring to a boil. Pour over fruit; stir.
• Freeze 24-48 hours in freezer-proof bowl; stir 2-3 times as it freezes.

SUMMER FRUIT BOWL

Steps:

• Peel bananas; slice into bowl.
• Cover completely with other fruit.
• Cover bowl and chill.
• Mix dressing ingredients together.
• Just before serving, pour dressing over fruit; toss until fruit is well coated.

WINTER FRUIT BOWL

Steps:

• To section grapefruit, cut off the ends of the grapefruit, then use a long, thin-bladed knife to cut out the core.
• Resting one end of the grapefruit on a cutting board, cut off the peel in strips.
• Peel the grapefruit apart and simply lift or pull each segment off the membrane, working over a bowl to catch juices.
• Set grapefruit sections aside (should have about 3 cups).
• Add enough water to the reserved grapefruit juice to measure 1 cup.
• In a medium saucepan combine the 1 cup grapefruit juice, sugar, and marmalade.
• Bring to boiling, stirring to dissolve sugar; reduce heat.
• Add cranberries; cook and stir for 5-8 minutes or until skins pop.
• Remove from heat; cool.
• Add grapefruit sections.
• Cover and chill.
• Just before serving, slice bananas and stir into chilled grapefruit mixture.
• Garnish with fresh mint, if desired.