Foods Recipes

2 6 oz. Guava Yonique? yogurts

3 mangos -- cubed

5 kiwi fruit -- cubed

1 pineapple -- cubed

4 bananas -- sliced

For an elegant breakfast buffet, the fruits can be arranged beautifully on a pl atter and the yogurt sauce can be placed in a bowl so people can serve desired amounts. For individual servings, arrange fruits on plates and drizzle the yogu rt on top for a light summer dessert.

***** NONE *****

6 lb Anjou pears (each cut in

1/8 ths) -- peeled, cored

1/2 c water

2/3 c pear vinegar

2/3 c sugar

2/3 c poire William or pear

: brandy Simmer pears and water in heavy large saucepan until pears are very soft, stirring occasionally, about 40 minutes. Puree mixture in blender in batches until smooth. Return to saucepan. Mix in vinegar and sugar. Simmer until reduced by 1/3 and thickened to consistency of applesauce, stirring frequently, about 40 minutes. Mix in poire William. (Can be prepared 2

days ahead and refrigerated.) Serve Triple Pear Puree at room temperature. Recipe By : Terry Pogue tpogue@idsonline.com From: Mastercook Mac Date: Fri, 18 Oct 1996 22:08:43 -465800

4 bananas

2 C. oil for deep frying

Batter: 1 egg -- slightly beaten

4 Tbsp. cornstarch

5 Tbsp. flour

6 Tbsp. cold water

Frosting: 2/3 C. sugar

1/3 C. water

1/4 Tsp. vinegar or lemon juice

1 Tsp. oil

Cut each banana into 5 long diagonal pieces after peeling. Sprinkle some flour on bananas until well coated. Blend batter ingredients well and toss bananas in batter to coat. Heat oil and place batter-coated bananas in oil, frying until golden brown. Remove and drain on paper towel. Heat 1 tablespoon oil in a small saucepan; add sugar and water. Stir-fry over low heat until it is like syrup and when poured makes a thread. Add the bananas and mix carefully. Serve immediately. (The serving plate should be brushed with some oil.) Note: To make coating extra crisp, serve with a container of cold water. Dip each section briefly into cold water just before eating.

------------------------------BASIC TEA SCONES------------------------------ 1 c Flour;

1 ts Baking powder;

1/4 ts Salt

1 tb Sugar Replacement;

1/4 c Margarine; cold

1 Egg

1/4 c Evaporated milk;

-freeze the rest Stir one of the following Into the flour mixture for Tea Scones listed below --------------------------------DRIED APPLE-------------------------------- 8 Chopped apple halves;

Food Exchange 1 STRACH/BREAD 1/4 FRUIT CAL: 44

-------------------------------DRIED APRICOT------------------------------- 8 Chopped apricot halves;

Food Exchange 1 STARCH/BREAD 1 1/4 FRUIT CAL: 44

---------------------------------CRANBERRY--------------------------------- 1/4 c Cranberry; chopped

Food Exchange 1 STARCH/BREAD CAL: 34 -----------------------------------DATES----------------------------------- 8 Chopped dates;

Food Exchange 1 STARCH/BREAD 1/2 FRUIT CAL:54

-----------------------------------LEMON----------------------------------- 1 tb Lemon peel;

Food Exchange:1 STARCH/BREAD CAL: 34 -----------------------------------ORANGE----------------------------------- 1 1/2 tb Orange peel; grated

Food Exchange 1 STARCH/BREAD CAL: 34 -------------------------------DRIED PEACHES------------------------------- 8 Chopped peaches halves;

Food Exchange 1 FRUIT 1/2 STARCH/BREAD CAl: 44

----------------------------------RAISINS---------------------------------- 4 tb Raisins;

Food Exchange 1 STARCH/BREAD 1/4 FRUIT CAL: 44

Sift flour, baking powder, salt and sugar replacement. Cut in cold margarine as for pie crust. Beat egg and evaporated milk together thoroughly; into flour mixture. Knead gently on lightly floured board. Divide the dough in half; roll each half into a circles. Cut the into quarters. Place on lightly greased cookie sheet. Brush tops with milk. Bake at 450f for 15 minutes or until done Food Exchange per serving of Basic Tea Scones: 1 STARCH/BREAD EXCHANGE CAL: 34 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master

1 egg

1/4 C. sugar

1/4 C. vinegar

1/4 C. butter

bananas chopped pecans (optional)

Beat one egg in saucepan. Add sugar, vinegar and butter. Cook until slightly thick. Let come to room temperature. Pour over sliced bananas and top with chopped pecans, if desired.