BASKET OF FRUIT

2 cups fresh, hulled strawberries

1 cantaloupe

1 pineapple

2 cups blueberries

3 kiwi fruit

1 banana

2 oranges

Sauce:

1 egg

1 tbs. lime juice

1/4 cup lemon juice, freshly squeezed please

1/2 cup orange juice

1 cup sugar

Prepare the sauce: Beat the egg. Place in a pan with the lime juice, lemon juice, orange juice, and sugar. Bring to a boil over medium-high heat and stir gently for 1 minute. Set aside to cool.

Remove the rind from the cantaloupe, and cut into bite-size pieces. Do the same with the pineapple, kiwi fruit, banana (dipped in a little lemon juice to avoid discoloration), and oranges. Wash the strawberries before they are hulled.

Wash the blueberries in cold water. Place in a clear glass bowl so your guests can admire the colors. Pour the sauce over the fruit but do not stir. Allow to stand for 2-1/2 hours before serving. Stir very gently just before serving.

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LAYERED STRAWBERRY DESSERT

2 cups fresh strawberries, washed, hulled and sliced

1 cup sugar

1/4 cup cornstarch

2 1/2 tbs. strawberry “jello” powder

1 cup cold water

1 3/4 cups cold milk

1 pkg. instant vanilla pudding

5 cups cubed angel food cake

2 1/2 cups whipped heavy cream

In a pan combine the “jello” powder, sugar and cornstarch. Slowly add the water and stir
until smooth. Bring to a boil, cook, stirring constantly, until syrup has thickened. Remove from the heat. Stir in the strawberry slices and set aside.

In a mixer, combine the cold milk and the pudding mix. Beat on low for 2 1/2 minutes,
until thickened. Set aside.

In a clear glass bowl (to allow the colors to show) place half of the angel food cubes.
Also pour one-half of the pudding over the cubes, then one-half of the strawberry
mixture, topped with one-half of the whipped heavy cream. Repeat the process.
Garnish with slivers of chocolate.

Your guests will feel the luxury with every bite.

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FRUITY SUMMER DESSERT

1 pkg. white cake mix

1/2 cup strawberry preserves (not jelly or jam)

12 strawberries, washed, hulled and sliced

1-2 fresh peaches, sliced thinly

1 cup peach preserves

1/2 cup whipped topping