8 oz. lemon OR vanilla yogurt – low-fat okay
2 ribs celery – chopped, optional
1 red apple – cored, chopped
1 green apple – cored, chopped
1 nectarine – pitted, sliced
1/2 cup halved grapes
1/2 cup dried cranberries
1/2 cup chopped walnuts
Fold together all ingredients; refrigerate until ready to serve.
* If making this more than a few hours ahead of time, wait to add the walnuts and cranberries to closer to serving time.
1 1/2 cups boiling water
1 box lemon gelatin powder – sugar free okay
1 Tbls. sugar
1 cup whipping cream
1 cup crushed pineapple
1 cup grated cheese – American OR Velveeta®
Pour boiling water over gelatin and add 1 Tbls. sugar.
When it begins to congeal, whip cream and combine with jello.
Add 1 cup crushed pineapple and 1 cup grated cheese.
Pour into gelatin mold or bowl.
12 ozs. fresh spinach leaves
1 qt. fresh strawberries – hulled, quartered
2 tsp. sesame seeds
1/2 cup vegetable oil
1/2 cup granulated sugar
1/4 cup distilled white vinegar
1 1/2 tsp. grated onion
1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
Wash and drain spinach, then squeeze dry between layers of paper towels; tear bite-size pieces.
Toss together spinach, strawberries, and sesame seeds in a large bowl; set aside.
In a separate bowl, beat together oil, sugar, vinegar, onion, Worcestershire sauce, and paprika.
Pour prepared dressing over salad and toss to coat.
1 cup peeled, cubed kiwi
1 cup peeled, cubed figs
1 cup halved grapes
1 cup halved strawberries
1 cup 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\” 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.