Fruits and Crabstick Salad

Dressing:

1 pack(250 ml) all-purpose cream
1/4 cup grated cheese
4 tsp sugar

Salad:

1 cup cooked sago
1 can 850g fruit cocktail, drained and reserve syrup
1 cup canned kernel corn, drained
4 pcs (60g) crabsticks (kani), sliced into three then sredded

1. Prepare dressing and set aside.
2. Boil sago in fruit cocktail syrup with 1 tsp sugar for 5 minutes. Drain and set aside.
3. Combine with fruit cocktail, corn, and crabstick. Toss lightly.
4. Combine with dressing. Season with 1/4 tsp iodized salt. Chill until ready to serve.

Banana Colada Smoothie

1. 1 cup ice cubes
2. 1 cup chopped fresh pineapple
3. 1 small ripe banana, sliced
4. 3 tablespoons SPLENDA(R) No Calorie Sweetener, Granulated
5. 1/2 cup reduced-fat coconut milk
6. 1/2 teaspoon vanilla extract

Combine all ingredients in a blender in the order listed; process mixture until smooth, stopping to scrape down sides.

Yield: 2 servings

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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.

Fruit Medley Salad

4 oz prosciutto, thinly sliced and cut up
1/2 honeydew melon, cut into balls
1/2 cantaloupe, cut into balls
1 large peach, sliced
1 cup strawberries, halved
Leaf lettuce
1/4 cup dairy sour cream
1/4 cup mayonnaise or salad dressing
1/4 cup crumbled blue cheese
2 teaspoons milk

Arrange prosciutto, melon balls, peach slices, and strawberries on lettuce-lined platter. In small mixing bowl, combine sour cream, mayonnaise or salad dressing, blue cheese, and milk. Serve with salad. Makes 4 healthy, yummy servings.

Strawberry-Mango Fruit Salad

1 can Fruit Cocktail, drained, reserve 2 tbsp syrup
1/4 kg strawberries, halved then sliced
1/2 kg ripe mangoes, peeled and flesh cubed

Low Fat Cream
2/3 cup low fat milk, chilled for an hour
2 tbsp cold fruit cocktail syrup
1 tsp unflavored gelatin
2 tbsp sugar

1. For the CREAM: Combine fruit cocktail syrup and gelatin in a small saucepan. Heat until gelatin is completely dissolved. Set aside. Beat milk with a wire whisk until slightly thickened and frothy. Gradually add sugar then gelatin mixture. Continue whisking. Cover and chill until ready to use. Whisk to soften before using.

2. For the FRUIT MIXTURE: Combine all ingredient with cream. Serve chilled.

YUMMY AND HEALTHY!!!

Lowfat Chocolate Banana ParfaitS

1. 2 cups cold fat free milk
2. 1 pkg. (4 serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding and Pie Filling
3. 2 medium bananas, sliced
4. 3/4 cup thawed COOL WHIP LITE Whipped Topping, divided

instructions:

1. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
2. Spoon half of the pudding evenly into 4 dessert glasses. Cover with layers of banana slices, 1/2 cup of the whipped topping and remaining pudding. Top with remaining whipped topping.
3. Refrigerate until ready to serve.

Yield: 4 servings

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