Fresh Pineapple Boats
Row,
Row, Row Your Boat..
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A variety of fresh fruits, cut in bite size pieces and piled into
a half-pineapples
(cut length wise and scooped out but with leaves still intact)
makes a very pretty
addition to a buffet table. Avoid apples and bananas unless dipped
in lemon juice and water.
If these boats will sit for any lenght of time, don't use fruit
that discolors easily.
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Served with a dipping sauce on the side it's perfect for spring
or summer.
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PINEAPPLE CREAM DIP
1 cup pineapple juice,
1/3 cup sugar,
2 Tbsp. cornstarch,
1 Tbsp. lemon juice,
2 eggs, slightly beaten,
1 pkg. (250 g) cream cheese, softened.
Combine the pineapple juice, sugar, cornstarch and lemon juice
in saucepan.
Cook over medium heat, stirring constantly for 5 min. or until
clear and
thickened. Slowly stir some hot mixture into eggs. Return to saucepan
and
cook over low heat until mixture thickens slightly.
Whisk in cream cheese until smooth. Chill.
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AMBROSIA FRUIT DIP (low cal)
: 1 pkg. (250 g) light cream cheese, softened,
1 cup plain, low fat yogurt,
1 tsp. vanilla extract,
1 tsp. grated lemon rind,
14 packets Equal or some sugar to taste.
Blend cream cheese and yogurt until smooth. Stir in remaining ingredients.
Chill.
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