1 Diced Apple
A handful of mixed nuts and cranberries
Sprinkle with goat cheese
Creamy Raspberry Dressing
2 TB light sour cream
2 TB greek yogurt (fat free)
1/4 cup raspberry vinegar (or cider vinegar)
1/4 cup raspberry jam (no-sugar-added)
2 teaspoons sugar
1 TB dijon mustard
Put all ingredients in a mini food processor and mix
Makes 4 servings Change Servings
1 pkg. (4 serving size) JELL-O Brand Orange Flavor Gelatin
1 cup boiling water
2 cups vanilla ice cream softened
1.Dissolve gelatin in water. Gradually add ice cream, stirring with wire whisk until well blended.
2.Spoon evenly into 4 dessert cups, then refrigerate for 20 minutes or until chilled.
1 ready made frozen pie crust- follow preparation instructions
5 TB chocolate hazelnut spread (we used Nutella)
3 TB melted butter
3 TB brown sugar
2 TB water
4 ripe bananas, thinly sliced on a diagonal
Topping- whip cream or favourite ice cream
Preheat oven to 400°F (230°C).
Spread chocolate hazelnut on bottom of pie crust
Melt butter on low heat in a fry pan then add brown sugar and water
In the meantime slice 4 bananas, once the brown sugar has dissolved, add bananas to fry pan and coat all over. Keep in fry pan for 5 minutes
Transfer caramelized bananas to pie crust
Bake in preheated oven until pale golden, about 10-12 minutes
Serve with whip topping or ice cream.