Summer Berry Tart

Summer Berry Tart

1 box vanilla instant pudding mix

1 orange, zested

1/2 pint raspberries

1/2 pint blueberries

6 large strawberries, sliced

1 graham cracker crust

Prepare homemade graham cracker crust using your favorite recipe.

I like to use my tart pan for this dessert, 

but you can also use a pie pan.

Bake for 8 minutes.  Allow to cool thoroughly.

Scroll down a post to find Lucy's tips on zesting.

(or click here)

Prepare the pudding mix according to the pie filling directions.

Let stand 5 minutes.  Stir orange zest into the pudding.

Spread a layer over the graham cracker crust.

Arrange fruit on the pudding.

Watermelon, Orange and Feta Salad Platter

1/4 of a small seedless watermelon

1 large orange

1/2 small red onion

2 ounces feta cheese

1/4 cup fresh parsley leaves

4 tsp. olive oil

Course salt

Freshly ground black pepper

Slice watermelon. Remove the rind and cut into wedges.

Cut the peel and pith from the orange.

With a sharp knife, cut into segments, slicing between the membranes.

Arrange watermelon wedges, orange segments, and onion slices on a serving platter or on individual salad plates.

Sprinkle with crumbled feta cheese and chopped parsley.

Drizzle with olive oil and season with salt and pepper.

Golden Punch

Golden Punch

12 oz. can frozen Orange Juice Cocktail

12 oz. can frozen Lemonade

32 oz. Pineapple Juice

32 oz. White Cranberry Peach Juice

2 liters Ginger Ale

Ice

Pour orange juice and lemonade into your punch bowl.  

Add pinapple juice and white cranberry juice. Stir. 

Add bottle of ginger ale before serving.  

Add generous amount of ice and serve chilled.

Depending on how you are serving your punch,

you may want to add water to reconstitue the concentrated orange juice and lemonade. I prefer to use plenty of ice to dilute the mixture and the punch is perfect!

Perfect for all occasions.

Blender Orange Drinks

 Orange Drink

6 oz. frozen orange juice concentrate

1 cup water

1 cup lowfat milk

2 - 4 tbsp. sugar or honey

1 tsp. vanilla

Since frozen juice is available in 12 oz. containers,

you will need to shimmy it out onto a plate and cut in half.

Use 1% or skim milk...

Whirl in your blender until combined.

Add ice and blend until you reach the desired consistency.

Experiment with other flavors of juice,

like grape or strawberry pineapple.

google image

This is a refreshing snack 

for spring and summer.

Fruit Pizza

This is a cool and refreshing dessert...

perfect for summer.

The Cookie Crust

1/4 cup brown sugar

1 cup flour

1/4 cup rolled oats

1/4 cup chopped walnuts

1/2 cup butter, softened

Mix the dry ingredients together. Cut in butter with a pastry blender.

Press cookie crust into a round pizza pan. Bake at 375 degrees for 8 to 10 minutes.

Cool completely.

The Cream Cheese Layer

8 oz cream cheese, room temperature

1/2 cup powdered sugar

2 tbsp. pineapple juice (reserved from canned pineapple)

Beat together and spread on cooled crust.

Fruit Topping

Arrange any assortment of fruit on top.

I recommend:

Fresh Strawberries

Kiwi

Banana

Pineapple Tidbits

Mandarin Oranges

Blueberries

Maraschino Cherries

Use your imagination and creativity when arranging your fruit.

(On the fourth of July, I use strawberries, banana, and blueberries 

for a red, white and blue pizza.)

Enjoy!

Oatmeal Berry Muffins

"Make Half Your Grains Whole"

This is a delicious recipe and incorporates whole grain into your diet.

 

Oatmeal Berry Muffins

1 1/3 cup all purpose flour

¾ cup rolled oats

2 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 beaten egg

¾ cup milk

½ cup brown sugar

¼ cup cooking oil

½ tsp. vanilla
3/4 c. fresh or frozen berries

When baking, always read through your recipe,

gather your ingredients,

Preheat your oven,

and prepare your pan.

Preheat oven to 400˚.  Grease 12 muffin cups or line with paper cups.  Set aside. 

In a large bowl, stir together flour, oats, baking powder, baking soda, and salt.  Make a well in the center.

In a small bowl, combine the egg, milk, brown sugar, oil and vanilla.  Add to flour mixture all at once.  Stir just till moistened (batter will be lumpy). 

Gently fold berries into the batter.

(This is a package of frozen mixed berries. We cut the larger berries into small pieces.)

Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 16 to 18 minutes or till golden. Cool in muffin cups for 5 minutes; remove muffins from cups.

(You can clean up your kitchen while the muffins are in the oven!)

These are good and good for you.

Enjoy!

(recipe by Natalie from Tins and Treasures)