SANDRA'S LAYERED FRUIT-LADEN LEMON JELLO DESSERT

Top layer: Lemon jello, pineapple, pears
Middle Layer: Sweet creamy mixture
Bottom Layer: Lemon jello, pineapple, peaches

Servings: (8 to 10)
Prep: 15 Mins.
Refrigerate: 1st time-1-1/2 hrs; 2nd time-4 hrs.

INGREDIENTS:

2-Layer Jello-Fruit Mixture:
2 (3 oz. boxes) fat-free lemon jello, divided
2 cups boiling water, divided
1 15 oz. can peaches in light syrup, drained (reserve juice)
1 15 oz. can pears in light syrup, drained (reserve juice)
1 20 oz. can crushed pineapple, drained (reserve juice)
--[Note: Overall, you'll only be using 1 cup of reserved fruit juice)

Middle Creamy Layer Mixture:
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons agave (or 1 tablespoon honey)

METHOD:

In a medium, round, glass bowl, add one pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

In a small, round, glass bowl, the second pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

Separately drain the 3 cans of fruit through a sieve a medium bowl to drain; setting 3 different drained fruits in their own small bowl.  Roughly chop the bowl of peaches, then the bowl of pears.  Set 3 bowls of fruit aside.

Measure 1 cup of drained fruit juice mixture and stir into large bowl of lemon jello, then do the same adding a separate 1 cup of drained fruit juice mixture and stir into second small bowl of lemon jello.  Place both bowls of lemon jello into refrigerator to cool and slightly thicken for 1-1/2 hours.

Meanwhile, whisk the creamy layer mixture ingredients in a small bowl, and refrigerate until final assembly of dessert.

After 1-1/2 hours, drain any additional juice that accumulates under fruit in 3 bowls.  Add half of the drained crushed pineapple both the first large bowl of partially set lemon jello, including the other half to the small bowl of lemon jello. Gently fold in all the drained peaches to the large bowl jello mixture.

Spread the creamy layer mixture over top of first layer of jello fruit mixture.

Gently fold in all the drained pears to the small bowl jello mixture, then pour atop the creamy layer mixture, and your dessert is fully assembled! Cover, and refrigerate for a minimum of 4 hours to set. ~ Enjoy!

SANDRA’S LUSCIOUS STRAWBERRY/PEAR/APPLE/ORANGE SMOOTHIES

These organic light and fruity
smoothies are perfect for those
sunny spring mornings...

Servings: (2)

Prep: 5 Mins.

INGREDIENTS

Smoothies:

½ cup ice

½ cup strawberry Greek yogurt

1 tablespoon wheat germ

¼ teaspoon cinnamon

1 teaspoon vanilla extract

2 teaspoons honey

1 orange, peeled, sectioned, and cut into chunks

1 unpeeled pear, cored and cut into chunks

1 unpeeled apple, cored and cut into chunks

4 large strawberries, hulled and cut into chunks

Garnish:

1 strawberry, hulled and cut in half lengthwise

METHOD

Place all ingredients in ordered listed into the blender; puree until smooth.  Pour into two serving glasses with straws, and garnish with halved strawberry slices.

SANDRA’S ROMANTICALLY REFRESHING FRUIT SALAD

What a wonderful way to start the day
with a vibrant and healthy treat such as this...

Serves: (4)

Prep: 10 Mins.

I used organic fruits, berries, and spices to create this salad today...

INGREDIENTS

2 oranges, juiced

1 tablespoon honey

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

2 pears, chopped

½ cup blueberries

2 bananas, sliced

2 oranges, segmented, seeded, and halved

METHOD

Place the orange juice, honey, cinnamon, and ginger in a medium non-reactive glass or ceramic bowl, and whisk to combine.  Add the remaining ingredients and toss to ensure all the fruit is coated in the orange juice mixture, and serve. – Enjoy!

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Tip:  You need citrus juice to keep the bananas and pears from oxidizing.  Feel free to substitute the non-citrus fruit with melon, kiwi, peaches, apples, mango, papaya, and so on, including other berries as well.

SANDRA’S WINTER SQUASH-PEAR-APPLE SOUP

A fulfilling, healthy, velvety, and comforting
soup that's guaranteed to warm your soul...

Servings: (4)
Prep: 10 Mins. |
Cook: 15 Mins.

INGREDIENTS

1 tablespoon light olive oil
1 yellow onion, chopped
1 (2.5 lb.) winter squash (butternut, kabocha, pumpkin, etc.), peeled, seeds removed, and chopped
1 apple, peeled, cored, and chopped
1 pear, peeled, cored, and chopped
2-1/4 cups vegetable broth
1 teaspoon lemon juice
¼ teaspoon cinnamon
Pinch of freshly grated nutmeg
Sea salt and freshly ground pepper, to taste

METHOD

Heat olive oil in a heavy-bottom medium saucepan to medium-high heat. Add, onion, and saute until translucent. Add squash, apple, pear, broth, and lemon juice. Add the cinnamon, nutmeg, and sea salt and ground pepper, to taste. Bring to boil; reduce heat to low, cover, and simmer for 10 - 15 minutes, until squash is tender. Puree in a blender, food processor, or with an immersion stick blender. Taste for seasonings, adding more, if needed (as different squash have varying levels of sweetness). Serve with your favorite buttery crackers. – Enjoy!