Find Recipes Instantly! (Type the Recipe name or any Ingredient) Fruit Salad Recipe Weight Watchers. 1 med can of Pineapple Tidbits (in own Juice) 1 med can of mandarin Oranges. (in own juice) 3 medium Bananas 2 apples (green are firmer) 2 Kiwi 1 cup of grapes cut up 1 Pkg any flavor of Sugar Free RED jello (Strawberry is good) Mix all ingredients together. DO NOT drain canned fruit. It will be mixed with The jello. Make only as directed Use NO substitutions. Apple and Spice Baked French Toast Ingredients: 1 large loaf French or Italian bread 8 large eggs 3-1/2 cups milk 1 cup sugar 1 tablespoon vanilla 3 teaspoons cinnamon 1 teaspoon nutmeg 6 to 8 medium-sized cooking apples 2 tablespoons butter Directions: Slice bread into 1-1/2 inch slices. Butter a 9x13-inch glass pan. Place bread in the baking dish, spacing tightly together. In separate bowl, whisk together eggs, 1/2 cup sugar, milk, and vanilla Pour one half of the egg mixture over bread slices. Peel, core, and slice the apples. Place sliced apples on top of bread to cover. Pour the remainder of the egg mixture evenly over apples.Mix the other 1/2 cup sugar with cinnamon and nutmeg and sprinkle evenly over top of apples. Dot with butter. Cover and refrigerate overnight. The next morning, preheat the oven to 350 degrees. Uncover dish and bake for 1 hour. Remove from oven and allow to sit for 5 to 10 minutes before serving. Cut into squares and serve with warm maple syrup. Dried Fruit Scones 1/2 c. Butter (cold) 2 1/2 c. Flour 1 tsp. Baking powder 1 tsp. Baking soda 1/2 tsp. Salt 2 tsp. Orange zest 1/2 c. Currants (or raisins, dried cranberries, dried blueberries) 1/3 c. Honey 1/2 c. Sour cream 1 Egg, beaten 1 Egg white (optional) Preheat oven to 375°. In a large bowl combine flour, soda, baking powder, salt and orange zest. Using a pastry blender, cut in butter until it forms small pea sized clumps (this is important--don't use a mixer or your scones will be tough!). Add the currants or raisins. In another bowl, combine honey, sour cream, and lightly beaten egg with whisk. Stir honey mixture into dry ingredients and mix to form a soft dough. Add more flour if necessary. Knead dough on a floured board 10 times. Shape dough into an 8" square. Cut into 4 pieces then into triangles. Brush with egg white using pastry brush. Bake 10 to 20 minutes, or until golden brown. Easy Devonshire Cream 1 c. Heavy whipping cream 1/2 tsp. Cream of tartar 1/2 c. Powdered sugar 1 tsp. Vanilla (or vanilla powder) Beat all ingredients until stiff. Refrigerate and serve with scones and jam. Panforte (Fruit and Nut Cake) NUTS: 1 cup blanched almonds and 1 cup skinless hazelnuts, both lightly toasted FRUIT MIXTURE: 1 cup mixed diced glaceed fruits half a cup flour, sifted 1 tablespoon cinnamon ( freshly ground pref.) 2 teaspoons diced glaceed citron 2 teaspoons diced glaceed lemon peel 2 teaspoons diced glaceed orange peel SYRUP: half a cup of sugar half a cup of honey Combine the nuts and fruit mixture ingredients in a bowl.(ie all the ingredients except the sugar and honey) Make the syrup: In a heavy saucepan combine sugar and honey over moderately low heat, stirring occasionally until the syrup simmers, and then cook undisturbed until the soft ball stage is reached or a candy thermometer registers 238 degrees F. Transfer the syrup to a large bowl. Stir the nut and fruit mixture into the syrup, combining well. Pour the mixture into 2 well greased and floured 7 inch round cake tins, 1 inch deep, and bake the cakes for 35 minutes at 325 degrees F (ie a slow oven). Transfer the cakes to racks to cool. Remove the cakes from the tins and dust with sifted confectioner's sugar. The cakes can be kept, wrapped in foil and stored airtight for several weeks. Turkey/Fruit Pita 1 carton low-fat lemon yogurt 3 cups cubed Honeysuckle White Deli Turkey Breast or Estate Recipe Turkey Breast 1 large peach, mango, or apricot* 1 cup seedless red or green grapes, halved 1/2 cup diced apple 2 kiwi sliced or 1/2 cup sliced strawberries 4 pita pockets, sliced in half Combine yogurt, turkey, and any combination of fruits listed (or substitute seasonal favorites). Fill pita pockets. Great for a healthy, delicious breakfast on the run. Yield: 4 servings. *In the winter, substitute dried peaches, apricots, or raisins.