Popular Posts
-
This really only belongs on my crafty blog but since Diane and I both created a quilt for the contest I thought I’d share it with you all o...
-
The 2018 apple season started out with not the best weather – it rained and rained and rained some more. One afternoon on a whim, my mother...
-
Our vertical planters all started with this one wall. Jared made it using half logs. Once I looked at it – I realized the same goal could...
-
I know that I’ve already sauced and analyzed many of these varieties the first year I did it but I seemed to have lost my notes on them! Oh...
-
The Crimson Crisp is another new variety in our shop this year. It seems to me that the majority of the people that sample them end up buyi...
-
Next up to talk about it the Fireside. Now, the Fireside’s are big apples and are a bit more tricky to get through my peeler, corer, slicer...
Facebook Badge
Our Blog List
-
Api Etoile23 hours ago
-
S'mores Cake4 months ago
-
Top 10 Fall Farms!
Sunday, July 19, 2009
Recipe Sunday - Apple Toss
I thought this recipe sounded good for the middle of July. Great to enjoy with friends at a cookout.
This recipe come from the Wisconsin Apple Grower's Association Cookbook.
Apple Toss
Mary Jean Hlavac, McFarland
2001 Finalist
5 cups assorted melon balls (watermelon, cantaloupe, etc.)
1-8 ounce lemon yogurt
2 T. orange juice
1/2 of a 4-ounce container frozen light whipped topping thawed
3 medium apples, cored and chopped, coarsely
A sprinkle of broken pecans - optional
Store the melon balls in a covered container. Chill till serving time. In a 1-1/2 quart covered container stir together yogurt and juices, fold in thawed topping. Stir in chopped apples. Cover and chill up to 4 hours. Optional - sprinkle with pecan pieces before serving.
Yield: 6-8 servings. 92 calories.
This recipe come from the Wisconsin Apple Grower's Association Cookbook.
Apple Toss
Mary Jean Hlavac, McFarland
2001 Finalist
5 cups assorted melon balls (watermelon, cantaloupe, etc.)
1-8 ounce lemon yogurt
2 T. orange juice
1/2 of a 4-ounce container frozen light whipped topping thawed
3 medium apples, cored and chopped, coarsely
A sprinkle of broken pecans - optional
Store the melon balls in a covered container. Chill till serving time. In a 1-1/2 quart covered container stir together yogurt and juices, fold in thawed topping. Stir in chopped apples. Cover and chill up to 4 hours. Optional - sprinkle with pecan pieces before serving.
Yield: 6-8 servings. 92 calories.
Labels:
Subscribe to:
Post Comments (Atom)
Posts
1 comments:
YUM-O
Post a Comment