Morning Fruit Delight Recipes

Steps:

• Combine graham cracker crumbs, sugar and melted butter until crumbly.
• Press into the bottom of a 9 inch springform pan.
• Combine marshmallows, fruit cocktail and sour cream and pour over graham cracker crust.
• Chill until set.

Steps:

• Drain juice from oranges, pineapple and peaches and place fruit in a small bowl.
• Mix fruit together.
• Top with cottage cheese.

Steps:

• In a large mixing bowl, cream butter and 2 cups of sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition.
• Combine flour, baking powder, soda, and salt. Add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10-inch tube pan.
• Combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 over batter in pan. Repeat layers 2 more times.
• Bake at 350F for 60-70 minutes or until cake tests done. Cool for 20 minutes. Remove from pan to cool completely. Butter top and let melt.

Steps:

• Drain oranges, reserving the liquid.
• In a large bowl, combine oranges, strawberries, bananas, and apples.
• Add the liquid from the oranges. Toss.
• Cover and chill for 1 hour.
• Add in the marshmallows. Toss gently.
• Serve immediately.

Steps:

• Place washed and peeled carrot in your juicer, save pulp if you like for a later use(good in soup).
• Insert apple into juicer.
• Add washed and hulled strawberries.
• Pour into a glass and stir.
• Drink! Enjoy!

Steps:

• 1. Preheat oven to 350.
• 2. Unroll dough into four rectangles; firmly press perforations together to seal.
• 3. Combine cream cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges.
• 4. Top evenly with blueberries or favorite fresh berry.
• 5. Bring opposite corners of rectangles together; press together to seal.
• 6. Drizzle with honey.
• 7. Place on ungreased baking sheet. Bake 15 to 18 min. or until golden brown.

Steps:

• Place mango chunks in a blender container with orange juice and honey. Blend until smooth.
• Divide berries evenly into four serving bowls.
• Divide mango puree evenly and spoon over berries. Serve right away.

Steps:

• In a large bowl, combine fruit cocktail and dry pudding mix; stir for 2 minutes. Let stand for 2 minutes or until soft-set. Chill until serving. Fold in marshmallows just before serving. Garnish with nuts if desired. Refrigerate leftovers.

Steps:

• Coat 9x5-inch loaf pan with non-stick cooking spray.
• For mandarin orange layer: Dissolve orange gelatin in 1/2 cup boiling water in small bowl. Let stand for 10 minutes. Place dissolved gelatin, mandarin oranges and 1 cup evaporated milk in blender; cover. Puree for 10 seconds or until well blended. Pour into loaf pan. Refrigerate 30 minutes or until set.
• For pineapple lemon layer: Follow process for mandarin orange layer substituting lemon gelatin for the orange and pineapple for the mandarin oranges. Pour mixture over mandarin orange layer. Refrigerate 30 minutes or until set.
• For strawberry layer: Follow process for mandarin orange layer substituting strawberry gelatin and strawberries. Pour over pineapple lemon layer. Refrigerate at least 4 hours or overnight.
• To unmold: Run point of knife around top of pan. Dip pan into a large bowl of warm water. Place serving platter on top of pan. Invert mold and platter together; shake gently to loosen. Gently remove mold. Cut into slices and serve.