COOKING 101 - FRUIT GLORIOUS FRUIT

Tonight at Cooking 101 we had at least 14 sisters join us in a wonderful Fruit Feast. Joanne Poulsen hosted us in her beautiful kitchen, which is so suited to cooking demonstrations. Esther Davis made her wonderful Fruit Pizza, and told us how to disguise fresh spinach in most any fruit smoothie for added nutrition. Joanne also demonstrated Melon Soup, Cold Peach Soup(made with canned peaches, and best if made 2 or 3 days ahead. She also made Lemonade Mousse' and fruit Kabobs, and then showed us how to each make Fruit Parfaits for breakfast on these hot summer mornings. Below find some of the recipes that were demonstrated.

FRUIT PIZZA
Crust: 1lb purchased pizza dough or your favorite homemade recipe.
1 Tbsp melted butter
2 Tbsp sugar
Spread above on dough rolled out on pizza pan and bake as
directed on pizza dough container.
Frosting: 1 8 oz. pkg cream cheese at room temperature
1 Tbsp orange zest
1/4 cup sugar
1 tsp vanilla extract

Topping: Assorted Fruit
1-2 cups sliced strawberries (sliced length-wise)
3/4 cup blueberries
1-2 kiwi fruit sliced
small can mandarin orange sections
a few grapes sliced in half
a banana sliced (soak in mandarin orange juice to prevent browning)
Heat oven to 400 degrees .
Spread the dough on an ungreased 12 inch pizza pan. Brush on the butter and sprinkle on the 2 Tbsp of sugar. Bake the crust until it is golden brown - 12 to 14 minutes. Cool
In a medium-size bowl, combine the frosting ingredients with a rubber spatula. Stir until smooth - you can also use powdered sugar here.
Spread the frosting over the cooled crust. Gently press in the fruit - in a
pretty pattern around the circle. You can cover with Saran wrap and refrigerate for a couple of hours - or serve immediately.

COLD PEACH SOUP (best if made 2-3 days in advance)
2 (12 oz cans) light peach slices - partially drained
1 (16 oz). carton nonfat sour cream
4 Tblsp lemon juice
2 Tblsp Triple Sec (orange flavor) available at Whole Foods
2 Tblsp almond extract
3 Tblsp sugar
Place the above ingredients in a food processor and blend well, or you may do it 1/2 recipe at a time in your blender. Transfer to a pitcher and
chill well. It makes 8 one-cup servings

LEMON MOUSSE' AND FRUIT KABOBS
1 large pkg Lemon Jello
1/2 cup sugar
1 12 oz.frozen lemonade
1 pint heavy whipping cream
Dissolve jello in 2 cups boiling water, take off heat, add sugar and frozen lemonade concentrate(do not add additional water) Put in bowl and let it set for about 3 hours. Whip heavy cream until stiff. Whip the set jell-o to loosen, then whip jello and whipped cream together until smooth. Put in serving dish or mold. Place in refrigerator to completely set about 5 hours.
To make Kabobs, get serving skewers and place cut up melon, strawberries or any other fruit you like and serve by dipping into the Lemonade Mousse'.

FRUIT PARFAITS
Low Fat Vanilla Yogurt
Strawberries cut-up
Raspberries
Blueberries
and additional fruit you like
Honey and Oats Granola
Layer the yogurt, fruit and granola in glass or cup and repeat. A healthy and refreshing breakfast.

MELON SOUP
1 fresh peach, pitted and chopped
6 fresh strawberries - hulled
1 apple cored and chopped
1/2 cantaloupe - peeled, seeded and cubed
1/2 honey dew melon - peeled, seeded and cubed
1/4 cup milk
3 oz Pina Colada yogurt - for coconut and pineapple flavor
1 tsp. ground nutmeg
2 tsp honey
2 Tbl fresh lime juice
1 pint fresh blueberries - rinsed
Combine fruit in a blender until slightly chunky, Pour in milk, yogurt, nutmeg, honey and lime juice; blend until smooth. Divide the mixture evenly between 8 bowls. Top each bowl with blueberries and chill - Serve cold.