Fruits Craze

1 439g can fruit cocktail
3 pcs lakatan bananas, peeled and sliced
2 cups crushed ice
4 tbsp sugar
1 cup evaporated milk

1. Mix 1/3 cup fruit cocktail syrup with 1 cup water. Soak bananas to prevent browning. Drain just before using.
2. Blend half fruti cocktail and remaining syrup until smooth.
3. Add crushed ice, sugar and milk. Blend for 5 seconds. Top with remaining fruit cocktail anbd bananas. Portion into cups and serve immediately.

Mango Fruit Salad

1 can 850g fruit cocktail
1 pc ripe mango, peeled and flesh cubed
1 pack mango yogurt
1 1/2 tbsp sugar

Combine all ingredients. Serve chilled.

Fruits and Sago

1 can fruit cocktail, drained, reserve syrup
1/3 cup cooked small white sago
1/3 cup + 2 tbsp brown sugar
1/2 cup water
450 g watermelon, remove skin and seeds then cut into cubes
10 pc ice cubes

1. Portion fruit cocktail in 6 cups. Set aside and chill.
2. Boil sago in 1/4 cup water with 2 tbsp brown sugar for 5 minutes while stirring occasionally. Drain. Set aside to cool. Divide among cups with fruit cocktail.
3. Blend watermelon, remaining water, reserved syrup, remaining sugar and ice until smooth. Pour over fruit-sago mixture. Serve immediately.

Fruit Cheesecake

1 cup chocolate cookie crumbs
1/4 cup light margarine, melted
1 pack(240 ml) sour cream
125 g light cream cheese, softened
1 ro 3 tbsp sugar
1/4 cup orange marmalade
1 can (439 g) fruit cocktail, drained and reserve syrup
1 envelope unflavored gelatine

1. Mix crumbs and margarine. Press into 8" square pan. Freeze for ten minutes.
2. Beat sour cream, cream cheese, sugar and marmalade until smooth. Set aside.
3. Sprinkle gelatine over fruit cocktail syrup. Cook over low heat ins aucepan until gelatine dissolved. Beat into sour cream mixture. Mix with fruit cocktail. Spoon evenly on crust. Chill until firm.

LASAGNA

1. 1. 1 tablespoon olive oil
   2. 1 medium onion, chopped fine
   3. 6 medium cloves garlic, minced or pressed through garlic press
   4. 1/3 pound ground beef chuck
   5. 1/3 pound ground veal (see note)
   6. 1/3 pound ground pork
   7. 1/2 teaspoon table salt
   8. 1/2 teaspoon ground black pepper
   9. 1/4 cup heavy cream
   10. 1 (28 ounce) can tomato puree
   11. 1 (28 ounce) can diced tomatoes, drained
   12. 15 ounces ricotta cheese (whole milk or part skim)
   13. 2 1/2 ounces grated Parmesan cheese
   14. 1/2 cup chopped fresh basil
   15. 1 large egg, lightly beaten
   16. 1/2 teaspoon table salt
   17. 1/2 teaspoon ground black pepper
   18. 12 no-boil lasagna noodles
   19. 16 ounces whole milk mozzarella, shredded

1. Adjust oven rack to middle position and heat oven to 375 degrees F.
2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and garlic, and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
3. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
4. Smear entire bottom of 9- by 13-inch baking dish with 1/4 cup meat sauce. Place 3 noodles on top of sauce. Drop 3 tablespoons ricotta mixture down center of each noodle. Level by pressing flat with back of measuring spoon. Sprinkle evenly with 1 cup shredded mozzarella. Spoon 1 1/2 cups meat sauce evenly over cheese.
5. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.

Yield: 6 servings

SOURCE

Hot Cappuccino Float

1. 1/4 cup fat free no-sugar-added vanilla ice cream
2. 1 envelope Sugar Free Cappuccino, any flavor
3. 1 cup hot fat free milk

1. Place ice cream in large cup or mug. Prepare Cappuccino as directed on package, substituting hot milk for the water. Pour over ice cream. Serve immediately.

Yield: 1 serving

source

Grilled Fish Squares with Tanglad

1/2 kg tune or blue marlin, chunks
1 tbsp chopped tanglad
1 can 234g pineapple chunks, drained, reserve syrup
1/4 kg cherry tomatoes or wedged salad tomatoes
1 pc large green bell pepper, cubed
2 tbsp vegetable oil or olive oil

1. Season fish with 3/4 tsp iodized fine salt, 3/4 tsp pepper and tanglad. Marinate in pine syrup for 20 minutes.
2. Skewer fish chunks, pineapple chunks, tomatoes, and bell pepper. Brush with vegetable or olive oil.
3. Grill until tender.