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Fresh Pineapple with Strawberry
Raspberry Sauce
1/2 bag frozen strawberries
1/2 bag frozen raspberries
2 T. sugar
1 T. kirsch or creme de cocoa
1 fresh pineapple
1/3 C. chopped macadamia nuts
4 to 5 fresh strawberries, cut in half
Powdered sugar
Thaw frozen strawberries and raspberries and place in blender with sugar and
liqueur. Blend on puree until desired consistency. Core and peel a large, fresh
pineapple (or purchase one already cored and peeled).
Cut into 8 or 10 slices. Ladle just enough sauce onto individual serving dish
(small dessert plate) to cover bottom. Place 1 slice of pineapple in center of
dish. Sprinkle nuts onto plate. Dip strawberry half into powdered sugar and
place cut side down on the center of the pineapple slice. Sprinkle with toasted,
shredded coconut if desired.
Serves: 8 to 10
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Banana Split French Toast
1 (10 oz.) jar maraschino cherries, well drained, divided
1 (16 oz.) loaf French bread
8 oz. package cream cheese, softened
1/4 C. powdered sugar
3 eggs
2/3 C. milk
2 T. butter
4 large bananas
prepared whipped topping
chocolate flavored syrup
2 C. sliced strawberries (optional)
1 can crushed pineapple (optional)
Halve 8 cherries for garnish; set aside. Chop remaining cherries. Cut off and
discard ends of bread; slice remaining loaf into 16 (1/2-inch) slices.
Beat cream cheese and sugar at medium speed until creamy; stir in chopped
cherries. Set aside. Blend eggs and milk in shallow bowl or pie plate.
Dip bread slices in egg mixture coating both sides. Cook, in batches, in 1 T.
butter in large skillet over medium heat until golden, turning to cook both
sides. Repeat with remaining bread and butter.
Slice bananas in half lengthwise; halve again crosswise.
Gently spread 2 tablespoons cream cheese mixture onto each slice of French
toast; top with a banana quarter and a few Tablespoons of the strawberries and
pineapple.
Serve topped with whipped topping, reserved cherry halves; drizzle with
chocolate syrup.
Makes 16 slices.
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