Serving Size: 8
Preparation Time: 20
Total Cooking Time: 15 Chill
A beautiful and fresh fruit salad to add to any party day or brunch menu!
|2||cups||Welch’s 100% Grape Juice|
|1½||cups||cantaloupe, peeled, seeded, chopped into bite-size pieces|
|¼||cup||fresh lime juice (about 2 limes)|
|2||tsp||fresh lime zest (about 2 limes)|
|3-5||fresh green grapes, seedless, on stem|
|2||tsp||fresh ginger, fine grated|
|1½||cup||fresh green grapes, seedless, washed and stems removed|
|1½||fresh pineapple, peeled, cored, chopped into bite-size pieces|
1. Place grape juice in a heavy saucepan over medium high heat. Bring it to a boil and immediately reduce heat to medium low. Allow juice to simmer on low until reduced by half about 12-15 minutes. Remove from heat and cool.
2. Add the lime juice, zest and ginger into the warm grape juice. Pour juice into a container, cover and refrigerate. Prepare in advance to allow flavors to combine and for juice to cool.
3. In a trifle bowl or clear container, layer the fruit starting with the grapes, pineapple, strawberries and cantaloupe, ending with the blackberries.
4. Pour the chilled grape, ginger and lime syrup over fruit, cover and refrigerate for 30 minutes. Syrup will color the fruit purple and create a bolder flavor the longer the fruit sits in the syrup. Serve chilled.
Submitted by: Mary Kimbrough, RD, LD; and Robin Plotkin, RD, LD of Welch’s
A well-rounded breakfast that won’t take too long, re-envision the bagel and hit your busy morning with a little extra spring in your step.
|1||Thomas’ Plain Bagels, split and toasted|
|2 1/2||Tbsp||All-purpose Flour|
|1 1/2||Cups||Milk, heated|
|1/2||Cup||Fresh Baby Spinach Leaves|
Melt butter in a small saucepan over moderate heat and whisk in flour. Cook, whisking constantly, for two minutes. Whisk in milk in a stream, until smooth. Simmer, whisking, until thickened, about three minutes and reduced to 1-1/4 cups. Keep warm, covered, off heat. Fill a medium skillet halfway with water and bring to a boil. Break eggs into separate teacups and pour into water. Cover skillet and remove from heat. Let eggs sit for about 4 minutes until whites are set. Place bagels on serving plates and top each with 1/4 of spinach, using a slotted spoon top with a poached egg and 1/4 of sauce. Serve immediately.