WINTER FRUIT MACAROONS
Coconut macaroons with sweetened condensed milk instead of egg whites are my version of a recipe my mom loved. All you do is mix, drop and bake. -Veronica Miller, Aliquippa, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, mix all ingredients. Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake until light brown, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Store in an airtight container. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. Thaw before serving.
Nutrition Facts : Calories 86 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 18mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
PRESSURE COOKER WINTER FRUIT COMPOTE
You can make this colorful and easy fruit relish up to a week in advance. It's an outstanding accompaniment to turkey, chicken or pork throughout the holiday season. -Esther Chesney , Carthage, Missouri
Provided by Taste of Home
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 7
Steps:
- In a 6-qt. electric pressure cooker, combine cranberries, brown sugar, orange juice concentrate and vinegar. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure., Stir in apricots, raisins and walnuts. Refrigerate leftovers.
Nutrition Facts : Calories 161 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 3g fiber), Protein 2g protein.
ISRAELI WINTER FRUIT CUP
Posted for Zaar World Tour 2005. Oranges and bananas are a great combo, and I like the idea of adding some sweet red wine to a fruit salad! From The Jewish Vegetarian Year Cookbook. Have not tried this recipe yet.
Provided by Kumquat the Cats fr
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Peel and segment navel oranges, remove all membrane, and chop coarsely.
- Chop figs and combine with navel oranges in large bowl.
- Slice bananas and add.
- Squeeze juice from juice oranges and pour over fruit.
- Stir in raisins, walnuts and wine.
- Add sugar (if any) to taste.
Nutrition Facts : Calories 224.5, Fat 4.3, SaturatedFat 0.5, Sodium 4.4, Carbohydrate 45.8, Fiber 5.6, Sugar 30.5, Protein 3.3
CHILLED FRUIT CUPS
This refreshing frozen salad is easy to assemble ahead and serve to a group at breakfast - or any time of day. It's a convenient and colorful addition to a holiday buffet. -Andrea Hawthorne, Mozeman, Montana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon 3/4 cup mixture into each plastic cup. Place cups in a pan and freeze. Remove from the freezer 40-50 minutes before serving.
Nutrition Facts : Calories 141 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 1g protein.
FRUIT CUPS
These are just awesome! I love to make them up and freeze them for breakfast or a quick snack. For kid-sized servings, use 5-oz cups and fill them with 1/2 c. of the fruit mixture (yield 24 1/2-cup servings). For a larger serving, freeze in 9-oz cups (yield 12 1-cup servings). If using the larger cup, you need to remove them about 15 minutes before serving. FYI, in my freezer I timed the 9-oz cup and it took 1 hour for it to be slushy and 2 hours to be completely frozen. Dont worry if you taste it before freezing and the mixture is a little bit tart, the flavors mellow after freezing. Great for once-a-month cooking. Enjoy!
Provided by Munchkin Mama
Categories Breakfast
Time 2h15m
Yield 12 9-oz cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Without draining any of the fruit, combine all ingredients in a large bowl. Mix well.
- Spoon by the cupful into 9 oz. cups and freeze until firm. (Package in plastic airtight bags or cover with plastic wrap for long-term storage).
- Remove from freezer about 15 minutes prior to serving. I like to serve them when they are slushy but still frozen.
More about "winter fruit cup recipes"
EASY WINTER FRESH FRUIT SALAD - MEL'S KITCHEN CAFE
From melskitchencafe.com
4.7/5 (112)Total Time 20 minsCategory SaladCalories 102 per serving
- Place the fruit in a serving bowl. (If using pears, because they sometimes darken faster than apples, I like to toss them with a light squeeze of lemon juice before adding to the salad.)
- The fruit salad can be made a couple hours ahead of time - keep in mind that depending on what type of fruit is used, the colors may seep into each other as the salad sits.
WINTER FRUIT SALAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (113)Total Time 15 minsCategory Dessert, SaladCalories 211 per serving
- In a large mixing bowl combine all prepared fruit - 5 segmented clementines, 2 sliced pears, 2 sliced apples, pomegranate seeds, and 4 sliced kiwis.
- In a measuring cup, combine: 3 Tbsp honey, 2 Tbsp lemon juice and 2 Tbsp lime juice, until honey is dissolved. If honey is not dissolving easily, warm for 10 seconds in microwave.
- Drizzle dressing over salad and toss gently to combine. Serve right away or cover and refrigerate if not serving right away.
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