How to Get More Fruits and Vegetables into Your Diet Howcast

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Frozen Fruit Crush

1

Frozen Fruit Crush :

Ingredients

  • 1 pineapple
  • 2 oranges
  • 80ml (1/3 cup) fresh passionfruit pulp

Method

  1. Step 1 – Place pineapple, peeled, cored, chopped, oranges, peeled, chopped and the passionfruit pulp in the bowl of a food processor and process until smooth. Pour into a large shallow airtight plastic container. Cover and place in the freezer, mashing with a fork every 3 hours, for 10 hours or until set. To serve, use a fork to scrape the surface into coarse crystals. Divide among serving bowls and serve immediately.

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Fruit Wands

4

Fruit wands :

Ingredients

  • ½ seedless watermelon, peeled, cut into 1cm-thick slices
  • ½ honeydew melon, seeded, peeled, cut into 1cm-thick slices
  • ½ rockmelon, seeded, peeled, cut into 1cm-thick slices
  • Bamboo skewers

Method

  1. Step 1 – Use 3cm and 4cm-diameter flower, heart and star-shaped pastry cutters to cut shapes from watermelon. Repeat with honeydew melon and rockmelon.
  2. Step 2 – Thread shapes on to skewers, using one of each melon type per skewer.

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Melon Juggling Balls

2

Melon Juggling Balls :

Ingredients

  • 1.5kg seedless watermelon
  • ½ (780g) honeydew melon
  • ½ (900g) rockmelon

Method

  1. Step 1 – Using a melon baller, scoop balls from watermelon, honeydew melon and rockmelon. Place in a large bowl. Serve.

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Banana And Hazelnut Yoghurt Fruit Dip

1

Banana And Hazelnut Yoghurt Fruit Dip :

Ingredients

  • 2 tablespoons chocolate hazelnut spread
  • 200g low-fat banana honey yoghurt
  • 1 red delicious apple, cored, cut into thin wedges
  • 1 banana, peeled, sliced
  • 1 small bunch (100g) red grapes
  • 1 small bunch (100g) green grapes

Method

  1. Step 1 – Place spread in a bowl. Add yoghurt, 1 tablespoon at a time, stirring to combine. Spoon into bowl. Serve with fruit.

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Rhubarb And Almond Cobbler

Rhubarb-and-almond-cobbler

Rhubarb And Almond Cobbler :

Ingredients

  • 10 stalks (550g) rhubarb, washed, cut into 4cm lengths
  • 1/3 cup caster sugar

Cobbler topping

  • 1 cup self-raising flour
  • ½ teaspoon ground cinnamon
  • 2 tablespoons reduced-fat margarine spread, melted
  • 1/3 cup desiccated coconut
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup flaked almonds
  • ½ cup reduced-fat milk

Method

  • Step 1 – Preheat oven to 180°C/160°C fan-forced. Place rhubarb, sugar and 1 tablespoon cold water in a saucepan over medium-low heat. Cook, covered, for 5 minutes, stirring occasionally, or until softened. Transfer mixture to a 5 cup-capacity baking dish.
  • Step 2 – Make topping Sift flour and cinnamon into a bowl. Stir in margarine until almost combined. Using fingertips, rub flour mixture to form fine breadcrumbs. Stir in coconut, sugar, half the almonds and enough milk to form soft dough.
  • Step 3 – Dollop spoonfuls of cobbler mixture over rhubarb (mixture will spread). Sprinkle with remaining almonds. Bake for 40 to 45 minutes or until topping is golden and firm to touch. Serve.

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Walnut Chunky Choc Chip Cookies

1

Walnut Chunky Choc Chip Cookies :

Ingredients

  • 125g butter, softened
  • 100g (½ cup, firmly packed) brown sugar
  • 1 egg, at room temperature
  • 225g (1 ½ cups) plain flour
  • 200g good-quality dark cooking chocolate, coarsely chopped
  • 150g (1 ½ cups) walnut halves, coarsely chopped

Method

  • Step 1 – Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
  • Step 2 – Use an electric beater to beat butter and sugar in a medium bowl until well combined. Add the egg and beat until combined. Sift the flour over the butter mixture and stir with a wooden spoon until well combined. Add the chocolate and walnuts, and stir to combine.
  • Step 3 – Use your hands to roll tablespoonsful of the cookie mixture into balls. Place the balls, 3cm apart, on prepared trays. Use a fork to flatten slightly. Bake in preheated oven, swapping the trays halfway through cooking, for 20 minutes or until light golden. Remove from oven and set aside to cool on the trays for 5 minutes. Transfer cookies to a wire rack to cool completely.

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