Elegant Fresh Berry Tart

This tart was my first original creation. If other fresh fruits are used, adjust simple syrup flavor to match.

Total Time Prep: 45 minutes  + chilling 

Bake: 10 minutes  + cooling

Makes: 16 servings

 
Ingredients:

1/2 cup of butter softened
1/3 cup sugar
1/2 teaspoon of grated orange peel 
1/4 teaspoon orange extract
1/8 teaspoon vanilla extract
1 cup all-purpose flour

Filling:  

1 package (8 ounces) cream cheese, softened 
1/4 cup sugar
1/2 teaspoon lemon juice

Syrup:   

1 tablespoon sugar
1/2 cup of water
1 tablespoon red raspberry or strawberry preserves
1/4 teaspoon lemon juice

Topping:    

1 cup fresh raspberries
1 pound of fresh strawberries, sliced
2 medium kiwi fruit, peeled and sliced  
1/2 cup of fresh blueberries 

Directions:

1. In a small bowl, cream butter and sugar until light and fluffy. Add the orange peel and extracts. Gradually add flour until mixture forms a ball. Press into a greased 11-in. fluted tart pan with a removable bottom. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack.
2. For filling, in a small bowl, beat the cream cheese, sugar and lemon juice until smooth. Spread over crust. Cover and refrigerate for 30 minutes or until set.
3. Meanwhile, in a small saucepan, bring the water, sugar, preserves and lemon juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool.
4. Arrange the strawberries, raspberries, kiwi and blueberries over filling. Brush with sugar mixture. Cover and refrigerate for at least 1 hour before serving.  
5. Yield: 16 servings.

Source: Denise Nakamoto of Elk Grove, California.

Berry Trifle

Fresh summer strawberries and blueberries make this spectacular dessert rich in vitamin C and full of flavor. It's easy to make and ready to chill in 25 minutes.

Ingredients:

• 1   4-serving-size package instant vanilla pudding mix
• 2   cups milk
• 1  8  ounce package cream cheese, softened
• 1  6  ounce container vanilla yogurt
• 1  10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
• 6   cups strawberries, quartered
• 2   cups blueberries and/or raspberries
• 1   recipe Berry Sauce

Berry Sauce:

• 2   cups fresh or frozen (thawed) strawberries or raspberries
• 2 - 3   tablespoons sugar
• 1   tablespoon raspberry liqueur, rum, or orange juice

Directions:

1. Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.

2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

 

Berry Sauce:

 

1. In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours.

Source:  recipe.com

Strawberry-Kiwi Holiday Trifle

Ingredients:

• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 3 cups cold milk
• 1/4 cup orange-flavored liqueur
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 3 cups fresh strawberries, halved, divided
• 2 kiwis, peeled, sliced and divided
• 2 dozen  glazed donut holes

Directions:

• 1. Beat pudding mixes, milk and liqueur in medium bowl with whisk 2 min. Stir in 2 cups COOL WHIP.
• 2. Reserve 2 strawberry halves and 3 kiwi slices for garnish. Place 12 donut holes in 2-qt. bowl; top with 1/3 of the pudding mixture and remaining strawberries. Cover with remaining donut holes, half the remaining pudding mixture and kiwi; top with remaining pudding mixture and COOL WHIP. Garnish with reserved fruit.
• 3. Refrigerate 4 hours.

• Kraft Kitchen Tips:
• Size-Wise:
• Enjoy your favorite foods while keeping portion size in mind.
• Make Ahead:
• This delicious trifle can be refrigerated up to 24 hours before serving.
• Variation:
• Prepare as directed, omitting the orange liqueur and increasing the milk to 3-1/4 cups.

Source: jello.com

Banana-Kiwi Salad

Put away any preconceived notions of Grandma's fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.

Ingredients:

• 2   tablespoons lime juice
• 1   tablespoon canola oil
• 1   tablespoon minced shallot
• 2   teaspoons rice vinegar
• 1   teaspoon honey
• 1/4  teaspoon salt
• cayenne pepper, or to taste
• 4   kiwis, peeled and diced
• 2   firm ripe bananas, cut diagonally into 1/2-inch-thick slices
• 1/2  cup diced red bell pepper
• 2   tablespoons thinly sliced fresh mint
• 2   tablespoons chopped cashews, toasted (see Tip)

Directions:

1. Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.

Tip:

1. Tip: To toast nuts and seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Source: recipe.com

Frozen Mango, Kiwi And Raspberry Pops

Ingredients:

9 tbsp water
2 tbsp sugar
5 oz kiwi, peeled
6 oz mango, peeled
6 oz fresh raspberries
Directions:

Make a simple syrup by combining water and sugar in a small pot and bring to a boil; boil for about 4-5 minutes on medium heat. Set aside.

Puree fruit separately in the blender (I used my magic bullet). Set aside in 3 small bowls.

Divide the simple syrup between the fruit purees and mix in.

Equally fill four small 5 oz cups with the kiwi puree and place in the freezer; freeze one hour.

Add mango puree and freeze 20 minutes. Insert sticks and freeze at least 2 hours. Add raspberry puree and freeze overnight.

Watermelon Cake

Ingredients:

1 Watermelon

1 Pkg. of Fresh Coconut

1 Pkg. of Whipped Cream

1 1/2 Cups of Slivered Almonds

1 Cup of Blackberries

1 Pkg. of Strawberries

2 Kiwi

Or you can exchange this fruit with the fruit of your choice.

Directions:

"Watermelon Cake! Remove the ends and rind from a watermelon and cut into 6 wedges/slices. Dip the end of each slice in coconut whipped cream and then in toasted slivered almonds. Reassemble the wedges on a plate, top with more coconut whipped cream and your favorite fruit. Voila!"