SUNSHINE SALAD
Steps:
- Drain pineapple and oranges, reserving juices. In a large bowl, combine pudding mix with reserved fruit juices. Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
SUNSHINE FRUIT BUTTER
I can't let anything go to waste, which I how I came up with this fruit butter concoction of mangoes, apricots, and peaches - sunshine fruits!
Provided by Renee Pottle
Categories Soft Spread
Time 1h15m
Yield 4 (half-pint) jars
Number Of Ingredients 5
Steps:
- Place fruit in a large saucepan and cook over low heat until soft, adding small amounts of water if necessary to prevent scorching.
- Puree fruit in a blender or food processor or using an immersion blender.
- Measure puree.
- Return puree to saucepan - you should have about 4 cups of puree. Add lime juice and sugar.
- Cook over medium-low heat, stirring often until mixture has thickened. This could take as little as 15 minutes, or as long as an hour - depending on the size of your saucepan and today's humidity.
- Ladle into hot, clean jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 10 minutes.
SUNSHINE FRUIT CAKE
This is a unique fruit & vegetable cake. It is rather dense and moist - it doesn't rise much at all during baking. It will last a week when stored, covered, in the fridge. Fruit medley is a mixture of chopped dried fruits (usually sultanas, apricot, apples, peach and pear) but you can substitute your favourites. Sourced from Aust. Women's Weekly - Australian measurements used. Needs overnight soaking (NOT included in time to make).
Provided by auntchelle
Categories Dessert
Time 1h45m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan combine the dried fruit and the two juices. Bring to the boil then reduce heat and simmer, uncovered, for 2 minutes. Remove from heat, cover and cool overnight.
- Next day: Grease a 20cm ring pan, paying particular attention to the centre area. Pre-heat oven to 180 deg Celsius.
- Sift together all dry ingredients (flour, milk powder, cocoa & mixed spice).
- Combine fruit mix, apple, pumpkin & carrot in a large bowl then stir in the egg whites.
- Stir in the dry ingredients.
- Spread the mixture into the prepared tin. Bake for 1.25 hours checking the cake after about 1 hour. (The cake may require a cover of some aluminium foil during the last stages, to stop the top from getting too brown.) Remove cake from oven, remove foil if used, and cool for 5 minutes. Carefully turn on to wire rack to cool.
Nutrition Facts : Calories 62.5, Fat 0.2, Cholesterol 0.1, Sodium 15, Carbohydrate 15.3, Fiber 1.7, Sugar 2.4, Protein 1.3
SUNSHINE BARS
The solution for any picnic or open air event - a no-bake bar packed with good stuff
Provided by Mary Cadogan
Categories Afternoon tea, Breakfast, Snack, Treat
Time 2h25m
Yield Cuts into 18 bars
Number Of Ingredients 9
Steps:
- Chop the tropical medley into pieces using kitchen scissors. Tip the oats, cereal, coconut and fruit into a large bowl and mix well, using a wooden spoon or clean hands. Put the hazelnuts and sunflower, sesame or pumpkin seeds in a frying pan with no oil and, over a moderate heat, stir until they are lightly toasted. Leave to cool a little then tip into the bowl and mix.
- Put the sugar, syrup and butter in a small pan and heat gently, stirring with a wooden spoon until melted, then simmer for 2 minutes until slightly thicker and syrupy.
- Quickly stir the syrup into the dry mix, stirring until it all starts to bind and there are no dry patches.
- Quickly tip into a 20cm square tin and press down with the back of a spoon to even out the surface. Leave to cool and set - about 2 hours. Cut the mixture into 6 one way and 3 the other to make 18 bars. Store in a tin, or wrapped tightly in foil for up to a week.
Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.26 milligram of sodium
POLYNESIAN SUNSHINE PIE
This Polynesian Sunshine Pie lives up to its alluring name-thanks to sweet banana slices, toasted coconut and other tropical touches.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Drain oranges, reserving 2 Tbsp. of the syrup. Place half of the oranges on bottom of crust. Top with half of the banana slices; set aside.
- Beat cream cheese, reserved 2 Tbsp. syrup and vanilla in large bowl with wire whisk until well blended. Gently stir in whipped topping. Stir in 1/3 cup of the toasted coconut. Spread over fruit in crust. Refrigerate at least 1 hour.
- Arrange tropical fruit salad and remaining banana slices in a ring around edge of pie just before serving. Mound remaining oranges in center. Drizzle jam over fruit. Sprinkle with remaining 1/3 cup coconut. Store leftover pie in refrigerator.
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 30 g, Protein 3 g
SUNSHINE FRUIT DIP
Make and share this Sunshine Fruit Dip recipe from Food.com.
Provided by keen5
Categories Dessert
Time 7m
Yield 1 3/4 cups
Number Of Ingredients 5
Steps:
- In medium bowl, stir together all ingredients except fruit.
- Cover; refrigerate at least 2 hours.
- Serve with fresh fruit.
Nutrition Facts : Calories 629.1, Fat 55.1, SaturatedFat 34.3, Cholesterol 115.7, Sodium 145.7, Carbohydrate 28.3, Fiber 0.4, Sugar 16.3, Protein 8.4
SUNSHINE BISCUITS
These golden sunshine biscuits really bring smiles to my breakfast table, especially on cold winter mornings when they're served with butter and molasses.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine flour cornmeal, sugar, baking powder, cream of tartar and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into flour mixture just until moistened. Let stand 5 minutes. , Turn onto a floured surface; knead for about 1 minute. Pat or roll out to 3/4-in, thickness; cut with a 3-in. biscuit cutter. Place on a greased baking sheet. Bake at 450° for 10-12 minutes.
Nutrition Facts : Calories 246 calories, Fat 13g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 380mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
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