Pakistani-Style Fruit Salad

Recipe by Food Connection

This is a great way to use up excess fruit to throw in this very simple and nice fruit salad that anyone can make for a yummy and healthy snack. 

apples, chopped

mandrin oranges with light syrup

bananas, chopped

dried raspberries

golden raisins

lemon juice

sugar (optional)

chaat masala (See note)

Directions:

Put all the apples, mandarin orange (reserved light syrup), and bananas together in a medium bowl.  Add dried raspberries and dried golden to the fruit bowl.  Sprinkle chaat masala, light syrup, lemon juice, sugar(optional) according to taste.  Toss well until the ingredients are mixed and serve chill.   Enjoy! 

Notes: you can find chaat masala at any Indian/Pakistani grocery stores.

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Dreamy Fruit Tart

Inspired by Paula Deen

CRUST

1/2 cup confectioners' sugar

1 1/2 cups all-purpose flour

1 1/2 sticks unsalted butter, softened and sliced

FILLING

1 (8-ounce) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

TOPPING

Fresh strawberries, kiwi slices, blueberries, raspberries

GLAZE

1 (6 ounce) can frozen limeade concentrate, thawed

1 TBS cornstarch

1 TBS fresh lime juice

1/4 cup granulated sugar

Whipped Cream, for garnish

Directions:

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together

until smooth. Spread over the cooled crust. Cut the strawberries into 1/4 inches slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.  Enjoy!

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Sweetie Strawberry Cannoli Parfaits

Inspired by Food Network 

1 pound strawberries, hulled and sliced
3 tablespoons sugar

1 lime juice
2/3 cup heavy cream (See note)
1/3 cup powdered sugar (See note)
1 cup ricotta cheese
1 teaspoon ground cinnamon
1/4 cup unsalted pistachios, chopped, optional
24 almond-flavored crisp cookies, crushed
Miniature semisweet chocolate chips, optional

ladyfingers for decoration (optional)

Directions:

In a medium bowl, combine the strawberries, sugar, and lime juice. Let stand until juices form and toss to coat the strawberries.

In a large bowl, whip the cream with the confectioners' sugar until soft peaks form (tips curl). In a medium bowl, stir half of the whipped cream into the ricotta to lighten it. Gently fold in the remaining whipped cream and cinnamon. Fold the pistachios into cream mixture.

Place a layer of crushed cookies in each of 4 parfait glasses. Top each with a layer of strawberry slices and then cannoli cream. Repeat layering. If desired, top with miniature chocolate chips and ladyfingers.  Enjoy!

Note:

Store-bought whipped cream can be used instead of heavy cream and powdered sugar to make it quicker.

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