fruit

Limeade Fruit Salad

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I’m a huge fan of fruit salad, but so many have a ton of added ingredients that crank up the calories.  Sometimes simple is best, and the kick of lime makes this beautiful dish a refreshing sweet/tart treat fit for any meal, whether served at your table or, better yet, a picnic blanket.  ~Robin

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Ingredients:
  • 12 oz. strawberries, chopped (this was a whole 16 oz. package weighed after I removed stems and chopped them)
  • 10 oz. pineapple, chopped (about half a pineapple)
  • 1 Granny Smith apple, chopped (Granny Smith is the only apple tart enough, and there’s a nice crispness that works well for varied texture here too.)
  • 5 oz. seedless black grapes (about 25 grapes), halved
  • 1/8 c. sugar
  • 3 limes’ juice (about 6 T.)

Instructions: 

  1. Wash and chop all fruit; combine.
  2. Add sugar, then add the juice of 2 limes, stir well, and taste. Then add a 3rd lime’s juice if you like it more tart.
  3. Chill at least 30 minutes for the sweet and tart flavors to mix well.
  4. Can be chilled overnight as well if you want to make it ahead.

WW Freestyle Info.: 1 cup = 1 point; 1.5 cups = 2 points; 2 cups = 3 points (for green, purple, and blue plans)

Mini Rustic Apple Pies

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These little apple pies are wonderfully portable and perfectly portion controlled.  Just a few ingredients required!  My kids like to take these in their lunches and, actually, so do I.  For extra decadence, drizzle your pie with a tiny bit of caramel ice cream topping!  ~Erin

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Ingredients:
  • 1 (14.1 oz.) refrigerated pie crust (I use Pillsbury.)
  • 6 sweet apples, peeled & diced (I use Pink Lady but Honeycrisp or Jazz would be good too.)
  • 1 tsp. cinnamon
  • 4 T. apple butter (Musselman’s is the best.)
  • Spray butter

Instructions: 

  1. Sprinkle the apples with cinnamon and bake for 20 minutes, or until apples start to get tender.
  2. Remove the apples from the oven and increase the oven temperature to 425°F.
  3. Transfer the apples to a medium sized bowl & stir in the apple butter; set aside.
  4. Unroll one pie crust and, using a pizza cutter or sharp knife, cut the crust into 8 even slices like you would cut a pizza.
  5. Place each dough slice into the muffin tin and fill them with the apple mixture.
  6. Fold the ends of the dough over the top of the apples and spritz each mini pie with a few sprays of butter. (Or dot with real butter if you aren’t counting Weight Watchers points!)
  7. Bake in the preheated oven for 15 to 20 minutes or until crust is lightly browned.

WW Freestyle Info.: Each mini pie is 5 points.

Apple Cake

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All of us have those recipes that remind us of home, or in the case, Grandma’s house.  This is one of those recipes for me.  Normally I say you shouldn’t mess up a good cake by putting fruit in it – cakes are really for chocolate!  But this one always reminds me of my Grandma making it (and probably letting me lick the bowl).  It’s sooo yummy right out of the oven and great for breakfast or a dessert.  And that perfectly crisp top with the soft, lightly cinnamoned cake is impossible to beat.  ~Tracy

Ingredients:

  • 1 ½ c. vegetable oil
  • 2 c. sugar
  • 3 eggs
  • 3 c. flour
  • 2 t. cinnamon
  • 1 t. baking soda
  • ½ t. salt
  • 3 c. peeled, chopped apples (Granny Smith work well in this recipe)
  • 1 c. chopped pecans (if desired)

Instructions:

Preheat oven to 350°F.

Sift together flour, cinnamon, baking soda, and salt.  Set aside.

In large mixing bowl, blend vegetable oil and sugar together.  Add eggs mixing well after each.

Stir in dry ingredients, gently mixing until all are incorporated.  Add apples (and pecans if you like them) and stir just until mixed together.

Pour into a 9 x 13 pan that has been greased & floured or sprayed with baking spray.

Bake for approximately 1 hour and 15 minutes or until toothpick comes out virtually clean.

Fresh Fruit Cobbler

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I have a weakness for all desserts (I may have confessed this before), but cobbler remains at the top of my list of most-loved treats!  This recipe is similar to one that I found many years ago in a magazine and it remains one of my favorites.  We have tried peach and blackberry, and both get rave reviews.

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The crust is what sets this version apart from other cobblers.  It is not a typical pie crust, but it doesn’t get too cakey like so many cobbler toppings do.  It goes great with ice cream (of course) but is also wonderful all by itself.  Try it out with your favorite summer fruit and let us know what you think! ~ Kathy

Ingredients for filling:

  • 6 cups of your favorite fresh fruit (if using peaches use 6 to 8, peeled & sliced)
  • 2 ½ T. cornstarch
  • ¾ to 1 c. sugar
  • ¼ t. cinnamon (for peach version)
  • pinch salt

Ingredients for crust:

  • 1 c. all-purpose flour
  • 2 egg yolks
  • ¼ c. butter, melted
  • 1 tsp. baking powder
  • 1 c. sugar
  • 2 egg whites, stiffly beaten
  • 1 T. milk

Combine fruit, cornstarch, salt, and sugar (add cinnamon for peach version); place in a greased 9 x 13 baking dish.

For crust, combine the flour, egg yolks, butter, baking powder, and sugar.  Gently fold in egg whites and milk.  Spread as evenly as possible over the fruit.

Bake at 375 for about 40-45 minutes or until fruit is bubbly and top is golden brown.