Peach and Blueberry Cobbler

Serves 8


Nonstick cooking spray
4 ripe peaches, peeled, pitted and sliced
1 cup fresh blueberries
¼ cup plus 2 tablespoons granulated Splenda
¾ cup plus 1 tablespoon
Bisquick baking mix
1 tsp ground ginger
¼ tsp ground cinnamon
¹⁄³ cup skim milk
2 tbsp turbinado sugar, such as Sugar in the Raw

Directions
Preheat the oven to 425˚F. Spray a 7×11-inch glass baking dish with cooking spray, and set it aside.

In a medium bowl, mix together the peaches, blueberries, the ¼ cup Splenda, and the 1 tablespoon baking mix. Pour the fruit mixture into the prepared baking dish.

In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining ¾ cup Bisquick, and the ginger, cinnamon and milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the sugar over the dough.

Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes. Let it rest for 5 minutes before serving.

Candy Apples

 

Ingredients

• 1 1/2 C. sugar
• 2 tsp. vinegar
• 2/3-C. water
• 1 package cherry Kool-aid
• 10 apples

Directions

Mix sugar, vinegar and water. Boil until mixture reaches 300-degrees; cool. Stir in Kool-Aid. Put apples on sticks and dip into mixture quickly. 10 Servings

Fruit Pizza

Ingredients

• 1 tube sugar cookie dough
• 8 oz. cool whip thawed
• 8 oz. cream cheese
• 1/2 C. sugar
• 1/2 tsp vanilla
• 1-1/2 C. fruit such as strawberries.

Directions

Spread cookie dough on cookie sheet and pat down to make a crust. Bake at 350 until brown. Cool Completely. Mix cool whip, cream cheese, sugar and vanilla until soft and creamy. Spread this on top of baked cooled cookie crust. Top with sliced fruit. Cut into squares and keep refrigerated.

Grapefruit Zabaglione over mixed berries

3 c mix of quartered strawberries, blueberries, raspberries, blackberries

4 egg yolks

1/3 c sugar

1/4 c fresh grapefruit juice

pinch of salt

grated grapefruit zest

in large bowl toss berries.  add all ingredients and let set.

Fruit Pizza

1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
2 cups sliced fresh strawberries

Fruit of your choice for topping
1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
1/2 teaspoon orange zest

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust.

You can chill for a while at this point, or continue by arranging the fruit.
Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.

In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.