Fruit Cups

Fruit Cups

 

Easy Fruit Cups

You can use any fruit you like just slice and fill your cups/glasses with fruit.

We used;  Tangerines, green grapes, blueberries, strawberries, kiwis and bananas.

 

Wash and dry off fruit.

You will need an 8 ounce clear glass for each person.  Then cut up the fruit and fill each glass with fruit starting with the bottom of each glass and add:

*5 Segments Oranges or Tangerines, segments sliced in half or canned Mandarin Oranges, Drained

*Handful of Green or Red grapes, about 14

*Handful Blueberries, about 16

*5 large Strawberries, cut and quartered

*3 slices Kiwi, quartered

*5 slices Bananas, dipped in Orange Juice

*Lemon Lime Soda, pour in each glass of fruit

*Dollop Vanilla Greek Yogurt, optional

Top with a blueberry and quartered strawberries or  top fruit  as desired. Repeat for each glass.

 

Fruit Cups

 

Fruit Cups

Fruit Cups

Fruit Cups

Fruit Cups

Enjoy!

Lindy

 

 

 

 

Chocolate Almond Crepes

Chocolate Almond Crepes

Chocolate Almond Crepes

Chocolate Almond Crepes

Chocolate Almond Crepes

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*Chocolate Ice-Cream

*Toasted Sliced Almonds

*Sweet Crepes

*Squirt Cream, like Reddi Whip or Cool Whip or Whipped Cream

*Hershey’s Chocolate Topping, for drizzling

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Make the crepes below and assemble as desired…Yum!!!

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Sweet Crepes:

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*2 Large Eggs

*3/4 cup Milk

*1/2 cup Cold Water

*1 cup All-purpose Flour

*3 tablespoons melted Butter

*2 1/2 tablespoons Granulated Sugar

*1 tablespoon Vanilla

*Cooking Spray

*Small non-stick Pan

*Thin Pancake Tuner or heat-resistant Rubber Spatula

*
In a blender add the above ingredients and blend/pulse in the blender for about thirty seconds. Do not over-blend it will make a tough crepe.

*
Refrigerate the crepe mixture at least 1-2 hours to let crepe bubbles in the batter settle or can be refrigerated overnight.
Using a heated non-stick pan (omelet pan) sprayed with Pam or favorite cooking spray on medium low heat. Pour about 1/4-1/3 cup crepe mixture in the center of the pan and drizzle in a circle moving the pan until crepe mixture doesn’t spread any longer and cook for about 1 minute and flip on the other side for about another 30 seconds or until slightly golden. (You could also use a crepe maker.)

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Note: Stack crepes in a pile placing a piece of wax paper between each crepe to prevent crepes from sticking together. Your crepes can be made the day before you need them placing them in an airtight container and keep refrigerate up to two days and rewarm in a crock pot on warm for about 1 hour before needed. Enjoy!

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Basic Crepe Recipe adapted from  Alton Brown Food Network
Chocolate Almond Crepes

Enjoy!

Lindy