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mixer for two or three minutes till thick and light. Fold in whipped topping. Spoon into six serving dishes or parfait glasses. Refrigerate two hour or until set. Serves six. (Exchanges ½ Starch, 1 Fruit, 1 Fat) 149 calories per SPICED FRUIT CUP 1 (11 ounce) can mandarin oranges, drained 2 Red Delicious apples, unpeeled, cut into bite size pieces 1 cup raisins 2/3 cup pitted prunes cut into quarters ½ cup dried apricot halves cut into quarters ½ cup oranges ¼ cup honey 2 tablespoon lemon juice ¼ teaspoon ground cinnamon Combine the first five ingredients in a large bowl. Combine orange juice and remaining ingredients; pour over fruit. Cover and chill eight hours. Makes nine ½ cup servings. Calories 178 per Fruit does not always have to be dessert, here is a great chilled soup to start off a warm evenings meal. Fruits on the Menu cookin' with auntie dee by Donnie Jay E-mail: aunt_dee@hotmail.com Photo GrahamStudioOne.COM Don't get to excited my little kitchen elves, we are not talking about the two legged variety of fruits here, but rather those harvested from Mother Nature on the vine, bush or tree as it were. Of course, if you do rather fancy the other fruit I m sure you don t need recipes to know how to prepare that. Now many of the following recipes are prepared for diabetic diets and when they are the food exchange is given at the end in parenthesis. These recipes for the most part are from Better Homes and Gardens New Diabetic Cookbook. CHERRY BREAD PUDDING I love bread pudding and since I have had to restrict my intake of sugar I was delighted to have found this recipe. 2 cups fat-free milk ½ cup egg product ¼ cup packed brown sugar 1 teaspoon vanilla ¼ teaspoon ground cinnamon 4 cups dry French bread cubes ½ cup snipped dried cherries Preheat oven to 350 degrees. In a medium bowl beat together the first five ingredients. In an ungreased 1 ½ quart casserole toss together the bread cubes and cherries; pour egg mixture evenly over bread mixture. Bake for thirty-five to forty minutes or until knife inserted in the center comes out clean. Serve warm. Serves six. ( Exchanges 1 ½ starch, ½ fruit, ½ milk) 208 calories per FRUIT PARFAIT ½ cup fat-free sour cream 1 ½ teaspoons Splenda 1 tablespoon orange liquor 1 (8 ounce) container frozen light whipped topping, thawed 1 ½ cup peaches peeled and sliced 1 cup raspberries 1 cup blueberries Grated chocolate (optional) In a medium bowl stir together sour cream. Splenda and liqueur. Gently fold in whipped topping. In 4 parfait glasses, layer ½ peaches, raspberries, blueberries and sour cream mixture. Repeat layering. If desired sprinkle with grated chocolate. Serves four. ( Exchanges 2 fruit, ½ Fat ) 134 calories per MANGO MOUSSE 2 large ripe mangos, peeled, seeded and chopped 2 tablespoon Splenda 1 envelope unflavored gelatin 2 teaspoons lemon juice 1 (8 ounce) container light whipped topping Place mangos in a food processor and process until smooth. Add enough water to make two cups. Transfer to a medium saucepan and bring to a boil. Meanwhile in a large bowl stir together gelatin and Splenda. Pour mango mixture over gelatin mixture; stir until gelatin dissolves. Stir in lemon juice. Cover, freeze for about an hour till mixture mounds. Beat with a electric CHILLED RASPBERRY SOUP 2 (10 ounce) packages frozen raspberries, thawed 2 cups dry red wine 2 ½ cups water 1 cinnamon stick ¼ cup sugar 1/3 cup whipping cream Place first five ingredients in a stainless steel saucepan. Bring to a boil; reduce heat and simmer fifteen minutes. Press mixture through a wire mesh strainer into a bowl, discarding seeds; return to saucepan. Combine cornstarch and ¼ cup raspberry liquid stirring until smooth. Bring remaining liquid to a boil. Reduce heat to low and whisk in the cornstarch mixture. Cook stirring until slightly thickened. Pour into a large bowl and chill for eight hours. Ladle into bowl. Drizzle cream into soup; swirl. Makes five 1 cup servings. Calories 151 per AMBROSIA CREAM CHEESE MOLD 1 envelope unflavored gelatin ½ cup cold water 1 (15 ½ ounce) pineapple chunks, untrained 1/3 cup sugar Juice of 1 lemon 2 (3 ounce) packages cream cheese, softened 1 orange, peeled, sectioned and diced ½ cup chopped pecans ½ cup flaked coconut Sprinkle gelatin over cold water, let stand for a minute. Drain pineapple, reserve juice, set chunks aside. Add enough water to juice to make 1 cup. Place juice in two-quart saucepan; heat to boiling; add gelatin mixture, and stir until dissolved. Remove from heat. Stir in sugar, lemon juice and cream cheese. Whisk well to blend. Chill until the consistency of egg whites. Stir in all other ingredients. Spoon mixture lightly into a lightly oiled 1 quart mold; cover and chill until firm. Unmold on bed of lettuce if desired. Serves six. Calories 308 per PEACHES AND CREAM TRIFLE 3 tablespoons sugar 7 fresh ripe peaches, peeled and sliced (4 cups) 1 ¾ cups whipping cream ¼ cup sifted powdered sugar Crème Anglaise (recipe follows) 6 cups pound cake, cut into I cubes ½ cup amaretto ¼ cup sliced almonds, toasted Sprinkle sugar over peaches, toss, and let stand 20 minutes or until juicy. Combine whipping cream and powdered sugar in a chilled mixing bowl. Beat at medium speed with an electric mixer until soft peaks form. Fold half of whipping cream into Crème Anglaise. Place half of the cake cubes into a three quart trifle bowl. Sprinkle with ¼ cup amaretto. Top with half each Crème Anglaise mixture and peaches. Repeat layers. Spread remaining whipped cream on top of trifle. Cover and chill eight hours. Sprinkle with almonds before Yield 14 servings. 363 calories per CRÈME ANGLAISE 2 cups milk ½ cup sugar 5 egg yolks 1 teaspoon vanilla extract Bring milk to a simmer over medium heat. Beat sugar egg yolks at high speed with an electric mixture until pale and mixture forms a ribbon. Gradually add hot milk to egg mixture whisking until well blended; return to the saucepan. Cook over low heat, stirring constantly, until custard thickens and coats a spoon. Remove from heat; pour through a wire mesh strainer into a bowl, and cool ten minutes. Cover and chill till ready to use. Well those are just a few ideas of what you can do to handle fresh fruits, I m sure you can think of many others, but I ll leave that [continued on Main-36] MAIN~34 of 84 AmbushMag.COM Aug. 29-Sept. 11, 2006 The One & Only Official Southern Decadence Guide SouthernDecadence.COM

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