1 cup Plain, nonfat yogurt
1/4 cup Raisins -- (golden are nice)
1/4 cup Chopped nuts; (walnuts -- pecans, or other)
1 1/2 tablespoons Honey

Mix all ingredients, and chill overnight. Serve cold.

Makes about 1.5 cups.
Note: Fresh chopped fruit becomes a special salad or a light dessert with this dressing.

2 avocados -- seed, peel, cube
2 kiwi fruit -- peel, slice
1 banana -- peel, slice
1 papaya -- peel, slice
1/2 cup coconut flakes -- sweetened

-----Honey Lime Dressing-----
3/4 cup plain yogurt
2 tablespoons lime juice
1/4 cup honey
1/4 teaspoon lime peel -- grated

Prepare Honey Lime Dressing by mixing all those ingredients together.

6 medium cooking apples (Granny Smith are good)
1/3 cup butter
1/3 cup granulated sugar
1/3 cup red hots candies
1/4 teaspoon salt

Core, but do not peel apples. Slice into 1/2-inch thick slices. Heat butter in heavy skillet. Arrange apple slices in skillet.
Mix together sugar, candies, and salt. Sprinkle over apples and simmer over low heat until apples are transparent.
Turn them a few times during cooking with a spatula.

Yield: 6 servings

1 pkg. Cream cheese, softened
1 carton Cool Whip (8 oz)
1 can cherry fruit filling (21 oz)
1 can mandarin oranges, drained (11 oz)
1 can pineapple chunks, drained (8 1/4 oz)

Combine Cool Whip and cream cheese. Gradually add fruit filling, blending well.

Fold orange and pineapple chunks into cherry mixture. Line bottom

Of a loaf pan with waxed paper. Pour in cherry mixture and freeze

Overnight or until firm. Let stand at room temperature

1 C. sifted enriched flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
1/2 C. milk
1 tbsp. salad oil
1 well beaten egg

Sift together flour, baking powder, salt and sugar. Blend milk, egg and oil; add gradually to dry ingredients. Stir in 2 apples that have been pared, cored and cut into pieces like matchsticks.
Drop from tablespoon into deep, hot fat. Fry 2 to 5 minutes.
Drain on paper towels.
Sprinkle with confectioners' sugar.

4 cups watermelon balls from 1 watermelon
2 cups fresh blueberries
4 dollops prepared whipped topping
Red, white and blue star sprinkles

Gently mix together watermelon and blueberries.
Divide among 4 sundae bowls.
Top each with a dollop of topping and top with sprinkles.
Serve immediately.

Makes 4 servings
Source : National Watermelon Board via Culinary.net

Fresh Fruit in Season -- (apples, melons, kiwi)
Cocktail toothpicks
Cream Cheese
Marshmallow Cream

Combine fresh fruits in season. Use cocktail toothpicks to dip in equal parts of cream cheese and marshmallow cream mixed together.
A delicious appetizer.

1 (16 oz) bag coleslaw mix
1 cup quartered red grapes
1 Gala apple, cored and shredded
1 Bartlett pear, cored and shredded
3 green onions, thinly sliced
1 cup fat-free honey Dijon salad dressing

Toss coleslaw mix, grapes, apple, pear and green onions together in a serving bowl.
Pour dressing on top and toss to coat. Cover and refrigerate until serving time.

Serves 16 (1/2 cup each)
Amount Per Serving Cals 50 Cals from Fat 0
Total Fat < 1g 0% Carbs 12mg 4% Dietary Fiber 2g 8% Sat Fat < 1g 0% Chol
< 1mg 0% Protein < 1g 1% Sod 180mg 7%

Dip:
1 pkg. cream cheese softened
1 C. marshmallow cream
Grated rind from 1 orange

Fresh Fruits:
Pears
Apples
Grapes
Pineapple
Melon
Orange or lemon juice

Combine dip ingredients; mix well. Slice washed pears and apples; dip into lemon or orange juice to prevent browning; drain. Pour dip into bowl; place in center of large platter.

Arrange fruit around dip Fresh Fruit With Orange Cheese Dip

1 package Bob Evans Sliced Glazed Apples (20 oz)
1/2 cup dried cranberries
1/3 cup uncooked oats
1/3 cup brown sugar
3 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons cold butter

Preheat oven to375F.

Combine apples and cranberries. Spoon into a greased 9-inch pie pan.

In small bowl, combine oats, brown sugar, flour and cinnamon. Cut in butter with a pastry blender until mixture resembles small crumbs. Sprinkle over apples.

Bake crisp for 25 to 30 minutes or until topping is brown and bubbling around edges.

Makes 4 to 6 servings

1/2 C. sugar
1/4 C. water
1/4 C. light corn syrup
1 tbsp. cornstarch
2 tsp. lemon juice
2 C. blueberries

Instructions
Combine sugar and cornstarch in 1 quart casserole. Add water, syrup, and lemon juice. Stir in blueberries.

Microwave on full power 4 1/2 to 5 minutes or until thickened.

Micro-tip: For a thicker sauce, add additional teaspoon of cornstarch.

1 1/2 cups sugar
2 cups water
1/2 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg, divided
1/4 cup butter or margarine
2/3 cup sugar
2 (15-ounce) packages refrigerated pie crusts
8 medium Braeburn apples, peeled and cored*
3 tablespoons butter or margarine, cut up
Vanilla ice cream (optional)

Bring 1 1/2 cups sugar, 2 cups water, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg to a boil in a saucepan over medium-high heat, stirring constantly; reduce heat, and simmer, stirring occasionally, 10 minutes.

1 lg Egg; beaten
1 C.Milk
1 C. Apples; * see note
1/4 C Sugar
1/4 tsp. Salt
1 tsp. Greated orange peel
3 tb Orange juice
2 tsp. Vanilla extract
2 C. All-purpose flour
1 tblsp. Baking powder
Vegetable oil
Confectioner's sugar
* unpeeled apple which is finely diced or grated.

In mixing bowl, combine beaten egg, milk, apple, sugar, salt, orange peel, orange juice and vanilla. Sift together the flour and baking powder; fold into the apple mixture, stir just until all flour is moistened.
Drop batter by rounded teaspoon into hot oil (350 degrees).

1 Banana, quartered 6 tb Water
1/2 C. Flour 4
C. Cooking oil
2 tsps. Double action baking powder
4 Tblsp. Honey

Roll the banana pieces in flour.

Mix the baking soda with water to make a paste and roll the banana pieces in it.

Heat the oil until it is hot. Deep fry bananas for 4 minutes or until they are golden brown. Drain.
Pour 1 tablespoon of honey on each banana piece and serve.

vegetable oil
1/4 cup unsalted butter
6 Granny Smith apples, peeled, cored and cut into bite-sized pieces
1/4 cup brown sugar
1 tsp. ground cinnamon
1 tsp. lemon zest
10 wonton wrappers
1/4 cup confectioner's sugar

Melt butter in a heavy nonstick skillet over medium heat. Sauté apples and next 3 ingredients, stirring occasionally, until softened. Transfer to a bowl and chill well.
Place about 1/4 cup of apple mixture in the center of each wonton wrapper.
Moisten edges of wrapper with water and bring corners to the top, forming a point, and press firmly.

2 cans apple pie filling
1/2 cup sugar
1 tsp. cinnamon
2 Tbsp. water
2/3 cup oatmeal
1/4 cup flour
2/3 cup brown sugar
1/4 cup softened margarine

Mix the first four ingredients together well and pout into butter-greased 9x13 inch baking dish.
Mix the last four ingredients and crumble over the top of apple mixture.
Bake at 350 degrees F for 45-60 minutes.

12 servings

Combine:
8 oz bar reduced fat cream cheese,
1/4 cup marshmallow fluff
3 Tblsp. sugar free raspberry preserves.
Blend thoroughly.

Serve with fresh fruits.

Makes 12 Servings of Dip

1 egg
2/3 cup milk
1 teaspoon vegetable oil
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
Dash salt
5 large tart apples
1-1/2 cups vegetable oil
1/4 cup sugar
1/2 teaspoon ground cinnamon

In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture until smooth (batter will be thick).

Peel, core and cut apples into 1/2-in. rings.

In an electric skillet or deep-fat fryer, heat oil to 375°.

Dip apple rings into batter; fry, a few at a time, until golden brown.

5 apples
2/3 cupful brown sugar
1/2 cupful water
3/4 cupful milk
1/2 tablespoonful cornstarch
1/8 teaspoonful salt
1/2 to 1 tablespoonful butter
1/2 teaspoonful vanilla

Wash the apples, and cut them into quarters, pare and core them. Into a saucepan put the sugar and water, and heat. When the syrup boils, add the apples. Cover and boil gently until the apples are tender.

Remove the apples from the syrup with a skimmer or a wire eggbeater, placing the fruit in sherbet glasses or other suitable dishes for serving.

1 lb. of apples,
2 oz. of butter,
ground cinnamon and sugar to taste

Pare, core, and slice the apples; heat the butter in a frying-pan, when it boils turn in the apples and fry them until cooked; sprinkle with sugar and cinnamon, and serve on buttered toast.

Take sweet, ripe apples, oranges, bananas, and grapes, fresh pineapples
Coconut (optional) Nuts coursle chopped ( optional)

Peel the oranges, quarter them, and remove skin and pips. Peel and core the apples and cut into thin slices.
Wash and dry the grapes, and remove from stalks. Skin and slice the bananas.
Put the prepared fruit into a glass dish in alternate layers.
Any other fresh fruit in season may be used for this salad.

Mix together in a small bowl.
Lemon Juice about 1/3 C. (fresh or bottled)
Sugar or artificial sweetener to sweeten to taste.

4 cup of Sliced Apples
1/3 cup All-purpose flour
1/2 cup brown sugar
1 cup oatmeal
1 teaspoon cinnamon
1 Tablespoon lemon juice
1/4 cup butter or melted margarine
Salt as necessary

Put Sliced Apples in a baking pan and Sprinkle with lemon juice. Combine all dry ingredients with butter or melted margarine and mix with a fork until crumbly.

Sprinkle all this over apples and bake at 350 degrees for at least 30 minutes

3 Apples
1/4 cup Raisins
1/4 cup Chopped nuts
1/8 cup Water
3/8 cup Brown sugar
1/8 teaspoon Cinnamon
1/2 tablespoon Lemon juice
2 tablespoon Flour
2 tablespoon margarine
1/8 teaspoon Salt
Wash, pare, core and slice apples thinly. Mix with raisins.
Place in a greased casserole Add cinnamon, salt, lemon juice and water Work sugar, flour and margarine (fat) together to form crumb like consistency
Spread over apple and raisin mixture

Bake in 380 degree oven for at least 30 minutes.

3 Apples
1/4 cup Raisins
1/4 cup Chopped nuts
1/8 cup Water
3/8 cup Brown sugar
1/8 teaspoon Cinnamon
1/2 tablespoon Lemon juice
2 tablespoon Flour
2 tablespoon margarine
1/8 teaspoon Salt
Wash, pare, core and slice apples thinly. Mix with raisins.
Place in a greased casserole Add cinnamon, salt, lemon juice and water Work sugar, flour and margarine (fat) together to form crumb like consistency
Spread over apple and raisin mixture

Bake in 380 degree oven for at least 30 minutes.

4 cup of Sliced Apples
1/3 cup All-purpose flour
1/2 cup brown sugar
1 cup oatmeal
1 teaspoon cinnamon
1 Tablespoon lemon juice
1/4 cup butter or melted margarine
Salt as necessary

Put Sliced Apples in a baking pan and Sprinkle with lemon juice.

Combine all dry ingredients with butter or melted margarine and mix with a fork until crumbly.

Sprinkle all this over apples and bake at 350 degrees for at least 30 minutes

.

Frozen Strawberry Salad

1 can strawberry pie filling
1 16oz. can crushed pineapple, undrained
1 14oz. can sweetened condensed milk
8oz. cool whip
1 C. chopped nuts

Mix all together. Put in a 9x13" pan and freeze.

Easy Fruit Salad

1 large can chunk pineapple ( reserve juice )
4 bananas
4 apples
2 T. Tang powdered drink mix
1 C. mini marshmallows

Cut bananas and apples into bite-size pieces, sprinkling with Fruit Fresh to prevent browning. Place pineapple juice in a non-stick saucepan. Add marshmallows and Tang, heating and stirring until marshmallows have melted. Combine fruits. Pour sauce over all and serve.

I've made this adding strawberries, mango, kiwi, star fruit, grapes, and blueberries.

2 1/4 lb. Tart Cooking Apples
3/4 C. Sugar
1 C. Water
2 Tbsp. Lemon Juice
1 C. Biscuit Mix
1/3 C. Milk
1 Tbsp. Sugar mixed with 1/2 tsp. Cinnamon

Pare, core and thinly slice apples.
Place apples in a 12 inch skillet or wide saucepan.
Add 3/4 cup sugar, water and lemon juice and stir well.

In small bowl, stir together the biscuit mix and milk until mix is moistened. Heat apple mixture to boiling. Drop dumpling mixture in 6 portions over apples. Simmer uncovered for 10 minutes.
Sprinkle with cinnamon and sugar.

2 C. flour
1 tbsp. baking powder
1 tsp. salt
4 tbsp. sugar
2 eggs, beaten
1 C. milk
3 C. chopped apples (leave skin on)

Sift dry ingredients together. Beat eggs and add milk. Pour into dry ingredients.
Stir until batter is smooth. Chop apples.
Add apples and blend together.
Drop by spoonfuls into hot fat at 375 degrees.
Fry until golden brown, turn once.

Makes about 30 fritters.

24 ounces cottage cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (6 ounce) package orange flavored gelatin mix
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can pineapple chunks, drained

In a large bowl, combine the cottage cheese, whipped topping and gelatin mix.
Stir in the oranges and pineapple.
Chill in refrigerator.

*Note- for a lighter version use fat free Whip topping, diet jello and low fat cottage cheese