Gingered Pineapple
Very easy to make and great to eat on hot summer days.
Ingredients
1 cup sour cream
1/4 cup honey
2 tablespoons finely chopped crystallized or candied ginger
1 (20 ounces) can pineapple chunks, chilled and drained

Combine sour cream, honey, and the crystallized ginger; cover and refrigerate
to chill thoroughly. To serve, spoon sour cream mixture over drained chilled
pineapple.
Serves 6.

I took down the key lime tree in our front yard and my wife still hasn’t got
over it. Key limes are plentiful in grocery stores this time of year.

KEY LIME CAKE
Ingredients
1 box lemon cake mix
1 small box lemon instant pudding (approx. 3 oz)
1 cup water
1 cup vegetable oil
4 eggs

2 tbsp. key lime juice
.
Key Lime Glaze
2 cups confectioners’ sugar
1/3 cup key lime juice

Beat eggs; add water, oil, lime juice, instant pudding and cake mix. Beat
with electric mixer until well blended. Pour into well greased and lightly
floured 9″x12″ pan. Bake approximately 50 to 55 minutes at 325 degrees.

LOW FAT KEY LIME PIE
Ingredients
1 ready-to-fill cookie crumb or graham cracker crumb crust
1 tablespoon plain gelatin
1/3 cup fresh lime juice or key lime juice
1 cup boiling water
sugar substitute to equal 1/4 cup
13 ounce can cold evaporated skim milk
1/4 cup cold water
4-serving package instant vanilla pudding
dash of lime zest, optional
light or fat-free whipped topping
thin lime slices for garnish, optional
In a blender, combine plain gelatin and fresh lime juice. Wait one minute
until softened, add boiling water. Cover and blend on high speed until all
gelatin granules are dissolved. Add sugar substitute, evaporated skim milk, water,
pudding mix and lime zest.Cover and blend smooth.

Citrus Fruit Salad
Ingredients
2 lemons
2 limes
2 oranges
2/3 cup sugar
1/3 cup water
1 lb. grapefruit segments

Remove rinds from lemons, limes, and oranges with a vegetable peeler and cut
into thin strips. Juice these three fruits and strain to remove seeds. Pour
juice into a non-reactive saucepan. Add strips, sugar, and water. Bring to a
boil over medium-high heat. Reduce heat to medium low and simmer about 10
minutes, or until mixture becomes syrupy. Divide grapefruit segments among serving
bowls. Pour syrup over grapefruit and chill before serving.

Coconut Fruit
Ingredients
2 eggs
1/4 cup sugar
1/2 cup sweetened flaked coconut
3/4cup light cream
1/2 cup milk
1 tsp. vanilla extract
3 navel oranges, peeled, white pith removed and thinly sliced
2 ripe firm bananas, peeled and cut diagonally into 3/4 inch pieces
1/4 lb. mango slices
4Tbsps. lemon juice

Combine first 6 ingredients in a heavy saucepan over medium low heat. Stir
constantly 4-5 minutes or until mixture thickens. Do not boil. Set aside to
cool. Combine orange slices, bananas, mango and lemon juice in a mixing bowl and
toss. Pour cooled coconut mixture over fruit and toss before serving.

Peachy Fruit Salad
Ingredients
4 peaches, sliced
1 cup pineapple chunks, drained
1-1/3 cups cantaloupe, scooped into balls
1 banana, sliced
2 cups strawberries, washed, hulled, and cut in half
1/4 cup orange liqueur (optional)

Combine all ingredients in a bowl and chill.

COCA COLA JELL-O SALAD
Ingredients
1 small can black cherries
1 large can crushed pineapple
1 package raspberry gelatin
1 package cherry gelatin
3/4 cup chopped pecans
3 (3-oz) packages cream cheese
2 cans of Coca Cola

Drain juice from cherries and pineapple. Heat to a boil and mix gelatin.
Soften cream cheese with hot mixture; cool.

Add Coca-Cola to mixture and then add cherries, pineapple and nuts. Congeal
in desired mold or dish.

FRUIT TRIFLE DESSERT
Ingredients
2 cups pineapple chunks
1 pint sliced strawberries
1 pint blueberries
2 cups seedless grapes
Topping:
1 1/4 cup milk
1/2 cup sour cream
1 (3/4 oz) package instant banana pudding
6 oz can crushed pineapple, undrained

Layer fruit in trifle bowl

In separate bowl, combine milk and sour cream; blend well. Add pudding mix
and beat until well blended, stirring about 2 minutes. Mix in the crushed
pineapple. Spoon over ingredients in the trifle bowl.

Refrigerate for several hours.

PINA COLADA CAKE
What’s a summer party without a pina colada cake!
Ingredients
1 package yellow cake mix
1 package instant vanilla pudding and pie filling mix
1 can Coco Lopez Cream of Coconut
1/2 cup plus 2 tablespoon rum
1/3 cup vegetable oil
4 eggs
1 can crushed pineapple, well drained
whipped cream, pineapple slices, maraschino cherries, toasted coconut for
garnish
Preheat oven to 350°. In a large mixing bowl, combine cake mix, pudding
mix 1/2 cup cream of coconut, 1/2 cup rum, oil, and eggs. Beat on medium speed
2 minutes. Stir in drained crushed pineapple. Pour into a well greased and
floured 10-inch tube pan.l
Bake for 50-55 minutes. Cool slightly; remove from pan. With a table knife or
skewer poke holes about 1 inch apart in cake almost to bottom. Combine
remaining cream of coconut and rum; pour over cake. Chill thoroughly then garnish.
Store in refrigerator.