1/2 c. slivered Almonds
1/2 c Unsweetened Coconut flakes
1 Banana (sliced)
2 Tablespoons Sherry
Fresh Mint (garnish)
Preheat your oven to 325 and spread the almonds onto a baking sheet, bake until golden. Transfer to a plate to cool.
Add the coconut to the sheet and bake until golden. Cool this on a plate.
Cut the pineapple into cubes.
Cut each orange into sections and add to pineapple cubes along with the apples, banana and sherry. Gently mix.
Divide mixture into separate bowls and sprinkle almonds and coconut over the top.
img by David Berkowitz
2 skinned and de-boned fish fillets
1/4 c. pineapple juice
3 TBLS steak sauce
1/4 c. minced onions
1/4 tsp. salt
pepper to taste
Arrange fillets in a baking dish or large bowl.
Combine remaining ingredients and pour over fish.
Allow to marinate for 15-20 minutes.
You can either grill or broil this fish.
Remove fish from marinade but reserve the sauce for basting.
Place fish on grill, baste with half sauce after around 2 minutes, grill for around 5. Turn over, and baste with remaining sauce.
Continue cooking until fish flakes when you fork it.
Put fish in sprayed broiler pan.
Broil about 4 minutes, brushing with reserved marinade.
Turn over and brush with remaining marinade.
Continue broiling until fish flakes when you fork it.
2 lbs. fish fillets
1/2 c. pineapple juice
1/4 c. steak sauce
1 tsp. salt
Dash of pepper
Place fish in single layer in shallow baking dish.
Combine remaining ingredients and pour over fish. Let stand 30 minutes, turn once.
Remove fish, reserving sauce for basting.
Place fish on Pam sprayed broiler pan. Broil about 4 minutes, brushing with sauce.
Turn carefully and brush with sauce.
Broil until fish flakes when tested with fork.
Garnish with lime wedges or pineapple if desired.
1 tablespoon olive oil
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 tablespoons dark honey
1 tablespoon fresh lime juice
1 firm yet ripe pineapple
1 tablespoon dark rum (optional)
1 tablespoon grated lime zest
To make the marinade, in a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice and whisk to blend. Set aside.
Dice the pineapple and stir into the marinade.
Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade.
Remove the pineapple from the grill and place on a platter or individual serving plates.
Brush with the rum, if using, and sprinkle with the lime zest.
Serve hot or warm.
1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
2 T. unsweetened coconut
1 (15 oz.) can crushed pineapple
1 c. light Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust.
Put bananas over pudding.
Squeeze pineapple to remove all juice.
Sprinkle on top of bananas.
Sprinkle Coconut thinly over top.
Cover with thin layer of Cool Whip, sprinkle pecans on top.
2 cups (1/4-inch thick) carrot slices
1/2 cup (1/2-inch thick) celery slices
1 (8-ounce) can pineapple tidbits, drained, juice reserved
1 tablespoon vinegar
2 teaspoons cornstarch
1 teaspoon light soy sauce
1/8 teaspoon salt
2 tablespoons stick butter or margarine
1/4 cup sliced green onions
1/4 cup Equal® Spoonful*
Cook carrots and celery in medium saucepan in small amount of water about 8 minutes or until tender. Drain; set aside.
Add enough water to reserved pineapple juice to make 1/2 cup liquid.
Stir in vinegar, cornstarch, soy sauce and salt.
Cook in medium saucepan until liquid thickens, stirring frequently.
Add butter, drained pineapple, and onions.
Continue stirring until all ingredients are heated.
Add drained carrots and celery.
Cook about 2 minutes. Stir in Equal®.