Page 158 - FLIPBOOK NEW

SUMMER FRUIT SAMPLER

Ingredients
8 cups assorted fresh fruit
strawberries banana

pears kiwi
grapes cantaloupe
peaches honeydew
apple pineapple

Prepare and arrange fruit. Cover and refrigerate until ready to serve.

DIP:

1 orange 1/2 cup sour cream
1/4 cup strawberry preserves 2 teaspoons orange zest
1 ½ cups thawed frozen whipped topping

Instructions
In small bowl combine sour cream, preserves and orange zest. Then fold whipped
topping into mixture until all is combined. Cover and refrigerate until ready to use.

GERTRUD NEHLSEN TUTTI-FRUTTI

Ingredients
1 pint berries 1/2 cup crumbled vanilla cookies 1/3 cup sugar

Instructions
Lightly sweeten berries with sugar. Put crumbled cookies on bottom of bowl. Add
berries on top and add either vanilla cream or ice cream or whip cream on top.

Decorate with a few berries on the top.

GERTRUDE NEHLSEN VANILLA CREAM

Ingredients
2 cups milk 2 ½ tablespoons corn flour
3 tablespoon sugar 1-2 egg yolks
1 teaspoon vanilla

Instructions
Mix the corn flour with the egg yolks and cold milk and heat; allow cooking and
condensing. Add sugar and vanilla. Remove from heat and then stir in egg whites. Cool.

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