Fruit Salad Smoothie

1 cup orange juice
1 cup plain or vanilla nonfat yogurt
2 kiwi fruit peeled
--cut in chunks
1/2 cup fresh pineapple chunks
1 large banana -- cut in chunks
1 cup strawberries -- halved
1 tablespoon honey

In blender container, place all ingredients; puree until smooth. Pour into four glasses; serve garnished with additional whole fruit.

Note: Other fruits may be substituted, such as melon, raspberries, papaya, mango.

Pick-Your-Fruit Smoothie


2 cups strawberry-flavored juice blend or strawberry drink, chilled
2 cups fresh or frozen, unsweetened strawberries
1 8-ounce carton plain yogurt
2 to 4 tablespoons sugar or honey
1/2 teaspoon vanilla
Toasted wheat germ with brown sugar and honey (optional)


1. In a blender container combine strawberry juice blend, strawberries, yogurt, sugar, and vanilla. Cover and blend until nearly smooth (there should be small chunks of strawberry still visible).
2. Divide among 4 glasses. Sprinkle with wheat germ, if desired. Makes 4 servings.

Kiwi Smoothie: Substitute a kiwifruit juice blend for the strawberry juice blend and 1 cup peeled cut-up kiwifruit for the strawberries.

Melon Smoothie: Substitute orange or orange-tangerine juice for the strawberry juice blend and 1 cup cubed cantaloupe for the strawberries.

FRESH KIWI PIE

12 med. kiwis, peeled
1 c. water
3 tbsp. cornstarch
1 c. sugar
Pinch of salt
1 tbsp. lemon juice
1 tsp. butter
1-2 drops green food coloring
9-inch baked pie shell

Cut 9 kiwis in half and blot with paper towel. Blend the remaining 3 kiwis with water in blender or processor. In a saucepan, combine blended kiwi mixture with cornstarch, sugar and salt. Cook until thickened. Remove from heat and add butter and food coloring. Arrange halved kiwis in pie shell. Pour glaze over kiwis, coating them well. Chill for several hours. Serve with whipped cream, if desired.

KIWI LIME PIE

3/4 c. sugar
1/3 c. all purpose flour
1 3/4 c. milk
3 beaten eggs
1/4 c. butter
2 tsp. finely shredded lime peel
1/4 c. lime juice
1 (8 oz.) carton lemon yogurt
Few drops green food coloring
Pastry for double crust pie
1/4 c. apple jelly
Whipped cream
2 kiwi fruits, peeled and sliced
1 or 2 limes sliced

In sauce pan combine sugar, flour and 1/8 teaspoon salt. Stir in milk. Stir over medium heat till bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir 1 cup of hot mixture into eggs. Return to saucepan; cook and stir till thickened. Cook and stir 2 minutes more. Do Not Boil. Remove from heat. Stir in butter, lime peel and juice. Fold in yogurt. Tint with food coloring. Cover surface, with plastic wrap, cool.

On floured surface, roll half the pastry into a 12 inch circle. Line a 9 inch pie plate with pastry. Trim and flute edge; prick pastry. Bake in 450 degree oven 10 to 12 minutes. Cool. Divide remaining pastry in half. Roll each half to circles 1/8 inch thick; cut an 8 3/4 inch circle out of one portion and an 8 inch circle out of other. Place circles on baking sheet; prick. Bake in 450 degrees oven 10 minutes. Cool.

Brush pastry shell with jelly. Place about 1 cup custard in shell. Cover with 8 inch pastry; brush with jelly. Spread with 1 1/4 cups custard. Top with 8 3/4 inch pastry. Top with remaining jelly and custard. Cover; chill pie overnight. To serve pie, garnish with whipped cream, kiwi fruit slices and lime slices. Makes 8 servings.

Pastry for Double Crust Pie: Stir together 2 cups all purpose flour and 1 teaspoon salt. Cut in 2/3 cup shortening. Sprinkle 1 tablespoon water over part of mixture, gently toss with fork. Push to side of bowl. Repeat till all is moistened (6 to 7 tablespoons water total). Form dough into ball.

KIWI - LEMON PIE

Mix together:

1 (9 oz.) whipped topping
1 (8 oz.) cream cheese
1 pkg. lemon Jello dissolved in 1/2 c. water
2 tbsp. sugar

Pour mixture into graham cracker pie crust. Layer with sliced kiwis (approximately 5).

Chill and serve.