Chocolate Avocado Pudding

Pear Crisp

Winning Apple Pie

Catherine Dawe’s Five Fruit Salsa

Salsa Makes: 16 servings

Takes:30 Min

Ingredients

2 cups chopped cantaloupe

6 green onions, chopped

3 kiwifruit, peeled and finely chopped

1 medium navel orange, peeled and finely chopped

1 medium sweet yellow pepper, chopped

1 medium sweet red pepper, chopped

2 jalapeno peppers, seeded and chopped

1 (8 ounce) can unsweetened crushed pineapple, drained

optional: CINNAMON TORTILLA CHIPS:

10 (8 inch) flour tortillas

1/4 cup butter, melted

1/3 cup sugar

2 teaspoons ground cinnamon

1 cup finely chopped fresh strawberries

Directions

1. In a large bowl, combine the cantaloupe, onion, kiwi, orange, peppers and pineapple. Cover and refrigerate for 8 hours or overnight.
2. For chips, brush tortillas with butter; cut into eight wedges. Combine sugar and cinnamon; sprinkle over the tortillas. Place on ungreased baking sheets. Bake at 350 degrees F for 10-14 minutes or just until crisp.
3. Just before serving, drain salsa if desired. Stir in strawberries.
4. Serve fruit salsa on top of pork and/or with cinnamon chips.

* Serve with Grilled Pork Chops

Mango Pops

Mango Pops from blendtec 

Ingredients:

1 C orange juice*

2 C mango chunks, fresh or thawed

2 T honey

½”x ½” piece ginger, peeled (optional)

Directions:

Add ingredients to blender in order listed and secure lid.  If you have a blendtec, press "Smoothie”. If not, just blend until smooth.  Portion into popsicle mold and freeze until solid, 4-6 hours.

*May substitute 1 cup orange juice for 2 medium navel oranges peeled or for 4 clementines peeled.

Blackberry Crisp

Takes: 35 minutes

Ingredients:

2 cups fresh or frozen blackberries

2 tablespoons stevia (sugar sub)

1 teaspoon cornstarch

1-1/2 teaspoons water

1/2 teaspoon lemon juice

1/2 cup quick-cooking oats

1/4 cup unbleached all-purpose flour

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 cup cold organic butter

Vanilla ice cream (optional)

Directions:

1. Place blackberries in a greased 1-qt. baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries.
2. Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly. Serve warm with ice cream. 

RAW Blackberry Cobbler

Ingredients:

3 cups of fresh blackberries

1 1/2 cups almond meal (finely ground almonds)

1 omega 3 enriched egg

2 tbsp coconut oil

A drizzle of raw organic honey

Cinnamon to taste

“So Delicious” coconut milk

Directions:

Preheat oven to 350. Pour the blackberries into a pie pan.  In a small bowl mix together the egg, almond meal, and coconut oil, and shake in a bunch of cinnamon.  Stir well.  The mixture will be really thick and clumpy.  If you wish, drizzle a bit of raw organic honey on top of the blackberries.  By hand (or if you have a 2 year old to help you, that works just as well…) crumble the almond meal mixture on top of the blackberries and bake in your pre-heated oven for 35 minutes.  Serve in bowls with cold “So Delicious” brand coconut milk poured over the top. 

Cantaloupe Ice Pops

Cantaloupe Ice Pops
Ingredients:
1 sm Cantaloupe
1/2 c Water
1/4 c stevia or sugar (you can play around with different sweeteners)
1 tb Fresh mint leaves; cut into very thin slivers (optional)
Directions:
1/4 c Lemon juice; depending on the sweetness of the melon, up to 1/3
Cut the cantaloupe in half; remove and discard the seeds. Scoop out the flesh and place it in a food processor. Puree until smooth. Measure 1 1/3 cups of puree and transfer it to a mixing bowl. Next, place the water and sugar in a small saucepot. Bring to a full boil over high heat. Stir in the mint and immediately remove from the heat. Let stand for 1 minute. Stir the mint syrup and lemon juice into the measured cantaloupe puree. Mix well. Pour the mixture into 8 popsicle molds or small paper cups. Freeze until just set, about 1 hour, then insert popsicle sticks in the center of each pop. Freeze until completely firm. Makes 8 pops.

Crunchy Pear Delight

Ingredients:

4 Pears; fresh
2 ts Lemon juice
1/4 ts Cinnamon
1/8 ts Ground cloves
1/3 c Brown sugar
2/3 c Quick-cooking oats
2 tb Melted butter
2 tb Whole-wheat flour

Directions:

Peel, halve, core and dice the pears. Place them in a shallow, lightly oiled baking dish (1-1/2 to 2 quarts), or a 8x8-inch pan. Sprinkle with lemon juice. Combine remaining ingredients and mix well. Spread over the pears.

Bake at 375 degrees (F) for 30 to 35 minutes, or until the pears are tender and the top is lightly browned. Serve warm or cold, plains or with a little milk.

Chocolate-Dipped Frozen Banana Bites

yield: Makes about 36

active time: 45 minutes

total time: 3 hours 45 minutes (includes freezing time)

Use your favorite nuts, candies, or cookies to coat the bananas.

ingredients

2 cups bittersweet chocolate chips

2 tablespoons canola oil

Assorted toppings for coating bananas (such as crushed chocolate sandwich cookies, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded sweetened coconut)

3 ripe bananas, peeled, cut into 1/2-inch-thick slices

preparation

Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.

Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.

Popeye's Ice Cream

Coconut Spinach Ice Cream

Grape Pear Crisp