Citrus Glazed Fruit Medley


1 1/2 Cups Sugar

2 Cups Orange Pineapple Juice or Orange Juice

2 Tbsp. Cornstarch

2 Cups Strawberries (Sliced)

2 Cups Bananas (Sliced)

2 Cups Cantaloupe (1″ cubes)

2 Cups Purple Grapes


In a small saucepan, combine sugar, juice and cornstarch.  Cook, stirring constantly for 2-3 minutes, or until sauce is thick.  Remove from heat and place in airtight container.  Refrigerate for 3 hours.  In a large bowl, combine fruit and pour glaze over fresh fruit.  Toss and serve.  Refrigerate leftovers in an airtight container.


Orangey Spinach Salad

Yields 8-10

1 Cup Cauliflower flowerets

1 Cup Broccoli flowerets

1 Can (11 oz.) Mandarin oranges, juices drained

¼ Cup Diced green pepper

¼ Cup Diced red pepper

4 Cups Fresh spinach

½ Sliced almonds

Orangey Dressing

½ cup Fat-free evaporated milk

1/3 cup 100% orange juice

In a large bowl, combine first seven ingredients.  Pour milk in a small; whisk in orange juice.  Pour over salad and toss to coat.  Refrigerate leftovers.