Chocolate Chip Meringues by Rhona Altomari

Makes: 12 Servings

• 2 Egg whites
• 2/3 cup Sugar
• 6 oz Chocolate chips

Preheat oven to 350
In small mixing bowl, beat eggs.
Add sugar after eggs are "more than foamy" - they should be light and fluffy.
Beat for 8 minutes.
Fold in chips.
Drop by tbsp onto greased cookie sheet.
TURN OVEN OFF, leave overnight.

Kids Fruit Salad by Fred Ball

Makes: 5 Cups

• 17 oz Can fruit cocktail (preferably in own juice, not syrup), drained
• 1 1/2 cup Miniature marshmallows
• 2 md Bananas, sliced
• 1 md Apple, coarsely chopped
• 2 tb Lemon juice
• 1/4 c Maraschino cherries, halved, drained
• 1 1/2 cup Dream Topping or Angel Delight

Stir sliced apples and bananas in lemon juice to keep from turning dark.
In large bowl, combine all ingredients except Dream Topping or Angel Delight.
Gently fold in Dream Topping or Angel Delight.
Cover, chill until served.

Kids dig into this - think it is the coolwhip they are interested in.

Cupboard Fruit Salad by Gail Shipp

Makes: 12 Servings

• 21 oz Can Peach OR Apricot pie-filling
• 30 oz Can Fruit cocktail, drained
• 20 oz Can Pineapple chunks, drained
• 15 oz Can mandarin oranges, drained
• 2 md Firm bananas, sliced

Combine pie filling and the canned fruits.
Cover and refrigerate.
Right before serving, stir in sliced bananas.

Cherry Lasagna

Makes: 12 To 15 servings

• 2 cans ( 21 oz. each) cherry pie-filling
• 8 sheets of lasagna pasta, cooked according to package directions
• 1 Container (15 oz) ricotta cheese
• 3 Eggs
• 1/2 cup Granulated sugar
• 1/3 cup plain flour
• 1/2 cup light brown sugar
• 1/4 cup Quick-cooking or old fashioned oats
• 3 tb Butter, softened
• 1/2 ts Ground cinnamon
• 1/2 cup Sour cream

Preheat oven to 350øF.
Coat a 9x13 inch baking dish with nonstick cooking spray.
Spread 1 can of the cherry pie filling in the baking dish.
Layer 4 of the pasta sheets evenly over the pie filling.
In a medium bowl, combine ricotta cheese, eggs, and granulated sugar, mix well.
Spread over the pasta sheets and top with the remaining can of cherry pie filling over the pasta sheets.
In a small bowl, combine flour, 1/3 cup of the brown sugar, the oats, butter, and cinnamon until crumbly.
Sprinkle over the pie filling.
Bake the lasagna 40 to 45 minutes, or until heated through.
Let cool for about 15 minutes.
Meanwhile, in a medium bowl, combine sour cream and the remaining 3 tablespoons brown sugar, mix well.
Spoon over the top of the warm lasagna and serve.

Frozen Fruit Treat

Makes: 6 Servings

• 12 Strawberries
• 1 lg Can crushed pineapple
• 5 Bananas (cut in cubes)
• 12 oz Frozen orange juice concentrate
• 1 1/2 cup Water

Mix ingredients together.
Freeze in small paper cups.
Serve partially defrosted.

Fruity Kabobs

Makes: 8 Servings

• 1 Pineapple, cut into chunks
• 1 Bunch seedless green grapes
• 4 md Bananas, cut into chunks
• 1 qt Strawberries
• 1/2 cup Pineapple juice
• 2 tb Lemon juice
• 2( 8 oz.) containers vanilla low fat yogurt

Combine first six ingredients in a large bowl, tossing to coat.
Chill, if desired.
Thread fruit alternately onto each of 8 (6 inch) skewers.
Serve with yogurt.

Return to Recipe Index