Easy Fruit Medley
Serves 10-12
Great to keep on hand in your freezer for lazy summer afternoons or unexpected guests

3/4 cup sugar
1/4 cup light corn syrup
2 cups water
2 Tablespoons orange juice concentrate
2 Tablespoons lemonade concentrate
1/4 of a watermelon
1/2 cantaloupe
1/2 honeydew melon
3/4 lb. red and green grapes, whole
3/4 lb. peaches, sliced
2 cups whole frozen blackberries
2 cups whole frozen raspberries

Directions: Heat sugar, corn syrup and water until sugar is dissolved. Remove from heat and add juice concentrates. Set aside to cool. Slice and seed all melons. Cut into small bite-sized pieces, or use a melon baller if desired. Add whole grapes, sliced peaches. Add frozen berries last, pouring flavored syrup over all. Freeze in 1 qt. freezer bags until ready to use. (Do not freeze in larger quantities, as it does not thaw properly) To serve, remove from freezer about 30 minutes before serving time. Fruit should be slushy when served. Nutritional Analysis - 256 calories per serving: 3g Protein; 2g Fat; 62g Carbohydrate; 72mg Vitamin C; 48mg Calcium; 23mg Sodium; 0mg Cholesterol; 5g Fiber

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Summer Berries with Yogurt-Citrus Sauce
Serves 4
Finely shredded lime zest adds a special "zing" to this berry dessert. For a refreshingly different dessert in summer or winter, try using frozen, partially thawed berries.

Raspberries, blackberries, blueberries, strawberries Green grapes
Butter cookie or shards of waffle cone
1 cup plain yogurt
1/4 cup honey
2 teaspoons lemon juice, fresh squeezed
2 teaspoons lime juice, fresh squeezed
1/2 teaspoon lemon peel, finely shredded
1/2 teaspoon lime peel, finely shredded

Directions: Divide fruit between 4 goblets or parfait glasses. Spoon sauce over each and garnish with cookie. Nutritional Analysis - 199 calories per serving: 5g Protein; 2g Fat; 45g Carbohydrate; 49mg Vitamin C; 157mg Calcium; 68mg Sodium; 5mg Cholesterol; 6g Fiber

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Raspberry Fruit Tart
Serves 8-10
Create a gorgeous work of art with this striking combination of colors and flavors - a real show-stopper.

For crust:

1 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup butter, cut into 1" pieces
1 egg, slightly beaten
1 egg white, slightly beaten
For filling:
12 oz. low fat cream cheese
1/3 cup sour cream
1/2 cup sugar
1 1/2 teaspoons grated orange rind
3 Tablespoons orange juice
For puree:
2 cups fresh or whole frozen raspberries, thawed
6 Tablespoons sugar
1 1/2 Tablespoons each, cornstarch and cold water
For garnish:
3 cups fresh, or whole frozen raspberries, partially thawed and drained

For crust - In large mixing bowl combine flour, sugar and butter. Beat at medium speed, scraping bowl often until mixture is crumbly - 2 to 3 minutes. (If using food processor, combine same ingredients in processor bowl, making sure butter is cold. Pulse 10-15 times. Remove to mixer bowl.) Make well in center of flour mixture and pour in egg, reserving egg white for later. Blend with fork until incorporated thoroughly. Mixture will be very dry. Press dough to 1/4" thickness on bottom and sides of 10" tart pan with removable bottom. Chill for 1 hour. Heat oven to 400 degrees F. Brush crust with beaten egg white and bake 15 to 20 minutes or until golden brown. Cool.
For puree - Rinse processor. Place berries in bowl and process until pureed. Place in saucepan and cook on medium heat 2 to 3 minutes. Add sugar and continue to cook another 5 minutes. Gradually add cornstarch mixture to thicken. Cool. Pour cooled puree over filling. Just before serving, garnish by placing fresh or partially thawed individual berries over top. Refrigerate until serving time. For a more colorful approach, try using different color fruit purees to adorn filling. While puree is cooling, rinse processor and puree 16 oz. can drained peaches, reserving 4-5 peach quarters for garnish. Cover half the filling with blackberry puree and other half with peach puree. Garnish with fresh or partially thawed blackberries, diced peaches and sliced or diced kiwi in a decorative line where the two colors meet.) Just before serving, remove sides of pan. Best when served same day. Nutritional Analysis - 409 calories per serving: 8g Protein; 18g Fat; 56g Carbohydrate; 12mg Vitamin C; 79mg Calcium; 119mg Sodium; 69mg Cholesterol; 4g Fiber

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Raspberry Bars Ingredients

1-1/4 c All purpose flour
1/4 c Granulated sugar
1/2 c Butter
1 c Raspberry purée
2 Eggs
1 c Granulated sugar
1 T Soft butter
1 Ts Vanilla
2 c Coconut, shredded

Directions: Combine flour and 1/4 cup sugar. Cut in butter till well mixed. Press into bottom of lightly greased 9-inch square cake pan. Spread raspberry purée over base. Beat eggs; beat in 1 cup sugar, soft butter and vanilla. Stir in coconut. Spread over purée. Bake at 350°F for 30 minutes or until golden. Cool and cut into 36 squares. To make purée, cook 1-1/2 cups raspberries down combined with 3 tablespoons sugar till thickened. Yield: 36 Bars.

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Raspberry-Oatmeal Squares

10 oz Frozen raspberries in light syrup, thawed
2 T Sugar
2 T Cornstarch
1/4 Ts Almond extract
1/3 c Margarine, softened
2/3 c Brown sugar, firmly packed
1 Ts Vanilla extract
1 c Quick-cooking oats, uncooked
3/4 c All-purpose flour
1/4 c Whole wheat flour
1/2 Ts Baking soda
1/8 Ts Salt Vegetable cooking spray

Directions: Combine raspberries, sugar, and cornstarch in a saucepan; stir until smooth. Bring to a boil, stirring constantly, and cook 1 minute or until thickened. Remove from heat, and stir in almond extract. Set aside. Beat margarine at medium speed until fluffy; add brown sugar, beating well. Add vanilla; beat well. Combine oats and next 4 ingredients in a small bowl; stir well. Add to creamed mixture, stirring until mixture resembles coarse meal Press 2 cups oat mixture evenly into bottom of a 9-inch square baking pan coated with cooking spray; set remaining oat mixture aside. Bake at 375°F for 6-8 minutes or until crust looks puffed. Spread raspberry mixture evenly over prepared crust; top raspberry mixture with remaining oat mixture, gently pressing remaining oat mixture into raspberry mixture. Bake at 375°F for 15 - 17 minutes or until golden. Cool completely in pan on a wire rack. Cut into squares. Yield: 16 Servings.

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