Summer Fruit Dessert with Milk

Makes 12 servings.

Materials:

2 to 3 Tablespoons NutraSweet® Spoonful
1 pint blueberries
Light whipped topping
Milk Custard (recipe below)
1 1/3 cups water
1 cup raspberries
2 cups sliced strawberries
2 nectarines or peaches, sliced
1 package (18.25 ounces) yellow cake mix
3 egg whites
1 medium banana, sliced

Milk Custard

1/4 teaspoon ground nutmeg
1 cup skim milk
2 Tablespoons flour
3 to 4 Tablespoons NutraSweet
2 eggs

Preparation:

Make cake mix according to package directions, using water and egg whites; bake in a

13 by 9−inch baking pan. Cool on wire rack. Cut half the cake into 1−inch cubes (freeze

or reserve remaining cake for another use).

Process strawberries in blender or food processor until smooth; stir in NutraSweet®

Spoonful. Layer 1/3 of the cake cubes in bottom of 2−quart glass serving bowl. Spoon

1/3 of the Milk Custard and strawberry puree over cake and top with 1/3 of the raspberries, nectarines, banana and blueberries. Repeat layers 2 times. Refrigerate at least 1 hour before serving.

Garnish with whipped topping.

Then for Milk Custard

Heat milk just to boiling in small saucepan; remove from heat. Mix eggs and flour in

small bowl. Stir in 1/4 cup hot milk into egg mixture; stir egg mixture into milk in

saucepan.

Cook over low heat, stirring constantly, until thickened. Cool until warm; stir in nutmeg

Summer Fruit Trifle 25

and NutraSweet® Spoonful. Refrigerate until chilled.

Makes about 1 1/2 cups.

Comments

Easy Vegetable Soup

Materials: 5 cups water 1 green pepper, chopped 1,5 cup lima beans 2/3 cup tomato, petite diced 1 Tbsp tomato paste 2 chopped onion, 4 Tablespoon olive oil 1 cup leek, chopped 3 carrots, sliced round 1-2 potato, cubed 2 cloves of garlic, minced 1 cup orzo/small pasta shells 1 Tbsp salt to taste Constraction: Dried mint for top Place chopped onion, garlic and olive oil in a saucepan. Saute over medium heat and add in tomato paste. Saute for additional 3 minutes. After, in pepper, leek, lima beans, carrot and potatoes respectively. Cook for about 8 minutes, stirring occasionally. Stir salt and tomatoes. Then, Add in hot water and bring to a boil. Add orzo/small type pasta and cook for about 25-30 minutes or until the vegetables are cooked. Sprinkle with dried mint on top if desired.

Mayonnaise Cake Recipe

turkish cuisine... Materials: • 4 c. sifted cake flour • 2 c. sugar • 1 1/2 c. cocoa • 4 t. baking soda • 2 c. cold water • 2 c. mayonnaise at room temperature • 1 T. vanilla Preparation: Mayonnaise, the secret ingredient in this cake, makes it especially moist and rich. Sift together flour, sugar, cocoa and baking soda into large bowl. Add water, mayonnaise and vanilla. Beat until smooth. Pour into greased 13 x 9-inch pan lined with buttered wax paper. Bake at 350° for 45 minutes until toothpick inserted in center comes out clean. Cool for 15 minutes. Turn out onto cake rack and remove waxed paper. Frost with fudge icing.

Lemon Water and Health

Many people often love the tarty flavor of lemon juice in their dishes. But have you ever wondered that you can put this lemon juice to many more good uses than this? Yes! There are enormous benefits of lemon juice and water in your everyday life. You simply need to arm yourself with relevant knowledge and you would soon start valuing this amalgamation more than ever. Lemon is an inexpensive, easily available citrus fruit, popular for its culinary and medicinal uses. It is used to prepare a variety of food recipes such as lemon cakes, lemon chicken and beverages like lemonade and lemon-flavored drinks. It is also used for garnishing. Lemon juice consists of about 5% citric acid that gives a tarty taste to lemon. Lemon is a rich source of vitamin C. It also contains vitamins like vitamin B, riboflavin and minerals like calcium, phosphorus, magnesium as well as proteins and carbohydrates. Lemon is generally consumed in the form of lemon juice or lemon water. Lemon water makes a healthy ...

LEMON RECIPES

Search This Blog