Low Calorie Fruit Salad with Peachy Orange Sauce

Fresh fruit trays have become a tradition at our family gatherings and not because I make them.  My sister-in-law Leslie is a wonderful cook in her own right, especially with her yam pies and homemade macaroni and cheese, but always brings along a fruit tray to each family gathering.  It's her attempt at making us all eat one thing healthy during the holidays. The kids love her fruit trays and so do the adults! 

This past weekend after my daughter's 13th birthday party and our chocolate fondue appetizer with fresh fruit, I had a super - large amount of left overs.  So for dessert last night I combined a Yoplait Peach Yogurt with 1/2 cup of orange juice to an assortment of fruit I still had on hand. 

My newest teenager loved it and asked me just where I got the recipe.  Happily I told her it was from one of her favorite teachers Mrs. Moon who taught her science in the 5th grade.  That made her smile really big.  Julie always put her to work each afternoon helping out in her room when I had to work late up at school.  Audrey enjoyed those days and especially being her teachers' helper.  We miss Julie at our school now and know she is loving retirement after many years in education!

Audrey and Mrs. Julie Moon on the last day of 5th grade.

For this recipe I used fresh strawberries, pineapple, bananas, red apples, blueberries, and then the Yoplait Peach Yogurt (individual 6 ounce - cup size) and 1/2 cup orange juice (pulp free).  You could really use any fruit or yogurt for this recipe and even canned, drained fruit would be a good addition.

Click here for the recipe for Low Calorie Fruit Salad with Peachy Orange Sauce.

This Low Calorie Fruit Salad with Peachy Orange Sauce would be a healthy addition to your Thanksgiving or Christmas table this fall and winter for sure!  Audrey loved it!  This dish was always a hit at potlucks at our school when Julie made it. 

Thanks for the recipe Julie!  Enjoy retirement! 

Alise - The Ranch Kitchen

Brandi's 1,000,000 Calorie Strawberry Cupcakes...Darn these are good!

 

We have a theme going on at my school on Fridays and a little guilting along the way!  Our principal loves chips with nacho cheese and beef as a treat for lunch on this last day of the school week.  The rest of us after today, also totally caloried out on Brandi's rendition of Paula Deen's Strawberry Cupcakes!  Oh my....at least a million calories for one, but on a Friday in a middle school calories don't count at all.  We've all earned it and my sugar level hasn't been this high since Christmas! 

As an Academic Coordinator, I love getting to work with teachers and especially new teachers.  Brandi is in her second year and first at my school as a fifth grade teacher and doing a marvelous job!  She and our other teachers get me excited about education all the time.  I feel, in some ways like I get to see my daughters who live off every day by watching these young ladies take on their first years of teaching.  It's fun and humbling at the same time.  I hope they know how much faith and gratitude we have in them for trying new things and being as passionate about education as they are!

These cupcakes were definitely a hit and since Brandi was 'guilted' by our principal into making them....she will next time be guilted as well by the rest of the staff, because they were just not good...but darn good! 

Thanks Brandi...keep making and bringing those cupcakes!  We also thank your husband for not keeping them at home!  ;o)

You can find the original recipe at http://www.pauladeen.com/recipes/view2/simply_delicious_strawberry_cake



Brandi's Strawberry Cupcakes via Paula Deen
 
Cake

1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

 

Strawberry Cream Cheese Frosting

1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners’ sugar
Freshly sliced strawberries, for garnish, optional

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

 

For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

 

***A Ranch Kitchen note on cake pans.  For years I have had a hard time finding 8 inch cake pans.  My original set I got when at my wedding shower have long been rusted out.  I do use 9 inch pans, but prefer the 8 inch because the cakes are more compact and do not look as spread out.  Call me picky...but I am a cake pan collector.  So recently I found the perfect cake pans at Williams and Sonoma in their store, but you can easily find them on their site at http://www.williams-sonoma.com/search/8-inch-cake-pan/bakeware-sheet-pans-cookie-sheets-bakeware/results.html?words=8+inch+cake+pan&N=4294962874+73. 

 

Call it my 'hint' of the day.  You'll like this one - promise!  As my mom would warn you and I've learned from trial and error...ALWAYS place your pans in 250 degree oven after you wash them to totally dry them out from the heat.  If not and you allow water to stand in them they will rust before long and no one wants to cook a cake on rusty pans.

 

Get cooking!

 

Alise and Brandi @ The Ranch Kitchen!

 

Strawberry, Feta and Sugared Pecan Salad

As I have mentioned many times, I really don't plan much when it comes to my recipes.  Sometimes they flop...but at Easter and a recent dinner with friends, I put together a salad that I will make from now on for special occasions.  It's simple, pretty, and is over the top good.  My health-conscious oldest daughter says I need to find a lower calorie dressing...I'll try...but overall sometimes a little sugar is a pretty good thing!

I hope your family and friends enjoy it as much as we did.  You can substitute cherry tomatoes for the strawberries.




Strawberry, Feta and Sugared Pecan Salad

8 - 10 cups of a mixed green salad mixture

8 - 10 strawberries, sliced 1/4 inch thick

1 package, 1/2 cup of sugared pecans or 'Pecan Pie Pecans' that I found in my local grocery store on the top shelf by all the nuts

1 - 4-ounce package of Herb Feta Cheese, crumbles

1 bottle of Raspberry Hazelnut Vinaigrette

Start by placing 2 - 3 cups salad in a bowl.  Add 1/3 Herb Feta Cheese, 1/3 sliced strawberries, and 1/3 sugared pecans.
  Continue to layer two more times in the same order.

I highly recommend the Pecan Pie Pecans.  They are a new favorite of mine.

***You may also substitute cherry tomatoes instead of the strawberries.  Enjoy!