A SWEET ENDING!

A nice light desert to end the meal.

Grilled Angel Food Cake Kabobs with Tropical Fruit and Mango Dipping Sauce

Prepare fruit and cake ahead and store seperately. 
Skewer just before grilling.

What You Need

angel food cake, cut into 1 inch squares

bamboo skewers, soaked in water

fresh tropical fruit (pineapple, banana, kiwi, papaya

mangoes

vanilla yogurt

 

 

Instructions

Cut up angel food cake into 1-2  inch squares .

Cut up fruit into 1-2 inch squares.

Thread cake and fruit onto skewers.

Blend yogurt and mangoes to a dip consistency.

Grill briefly until cake is lightly toasted.

Serve with a mint or lime garnish.

Tip:  For a richer desert, drizzle with melted chocolate.

A SIDE DISH THAT WILL PLEASE ALL...

The guests will get to try the exotic avocado and papaya in one dish!

Hawaiian Papaya & Avocado Salad

makes 4 servings

What You Need

4 cups tightly packed fresh spinach

1 papaya, peeled, sliced

1 avocado, sliced

2 navel oranges, sectioned

1/2 small red onion, sliced, separated into rings

1/4 cup Kraft Signature Creamy Poppyseed Dressing

Instructions

COVER platter with spinach.

TOP with remaining ingredients.

Source:  www.kraftcanada.com

Plantains? You will have a chance to try them! An appetizer for the guests.

Never tried a plantain? 

This is a great way to sample this tropical fruit.  It can be used ripe or green.  The more yellow, the sweeter the plantain.

Stuffed Plantains

makes 6 servings

Ingredients

3 yellow plantains, unpeeled

1/2 cup chopped onions

3 cloves garlic, minced

2 Tbsp. Kraft Calorie-Wise Zesty Italian Dressing

1 lb. (450 g) extra-lean ground beef

2 tsp. dried oregano leaves

1 can (19 fl oz/540 mL) diced tomatoes, undrained

1 cup Kraft Old Cheddar Shredded Cheese, divided

4 slices bacon, cooked, crumbled

Instructions

HEAT oven to 375°F.

PLACE plantains in 13x9-inch baking dish. Bake 20 min. Cool. Cut plantains lengthwise in half. Starting at one end of each, slide thumb between peel and plantain, then gently lift plantain to loosen from peel. (Do not remove plantains from peels.) Return plantain halves, cut-sides up, to baking dish.

COOK onions and garlic in dressing in large saucepan on medium-high heat 3 min. Add meat and oregano; cook 10 min. or until meat is done, stirring frequently. Add tomatoes and 1/2 cup cheese; simmer on medium-low heat 5 min. or until mixture is heated through and cheese is melted, stirring occasionally. Spoon over plantains.

TOP with bacon and remaining cheese. Bake 5 min. or until cheese is melted.

Source:  kraftcanada.com



An Appetizer for My Guests

This delicious appetizer will be made with shrimp caught in the morning!

Crispy Coconut Shrimp

What You Need

2eggs
3 tbsp (45 mL) (45 mL) all-purpose flour
1/2 tsp (2 mL)  salt
1/4 tsp (1 mL) pepper
1 1lb (454 g) jumbo shrimp
1-1/4 cups (300 mL) unsweetened desiccated coconut
1 batch vegetable oil, for deep frying

Instructions

In large bowl, whisk together eggs, flour, salt and pepper until smooth; let batter stand for 30 minutes.

Meanwhile, peel and devein shrimp, leaving tails on. If desired, butterfly shrimp by cutting lengthwise along outside curve almost but not completely through. Pat shrimp dry.

Place half of the coconut on plate. Holding shrimp by tail, dip into batter, letting excess drip off. Dip into coconut, turning to coat all over and adding remaining coconut as needed. Set on rack on rimmed baking sheet.

Pour enough oil into deep-fryer or deep heavy-bottomed pot to come at least 2 inches (5 cm) up side. Heat to 375°F (190°C) or until 1-inch (2.5 cm) cube of white bread turns golden brown in 30 seconds.

In batches, deep-fry shrimp, turning once, until golden, about 1 minute. Using slotted spoon, transfer shrimp to paper towel-lined rimmed baking sheet to drain. (Make-ahead: Let cool; place on parchment paper-lined rimmed tray. Cover loosely with plastic wrap and refrigerate for up to 4 hours; reheat in 350F/180C oven until crisp and hot, about 6 minutes.)

Serve shrimp with Citrus Mango Dip.

Citrus Mango Dip

While the shrimp are fabulous on their own, this sweet yet tangy dip accentuates their lusciousness.

This recipe makes 1 serving(s)

What You Need

1 cup (250 mL) peeled diced mango
1 tbsp (15 mL) granulated sugar
1 1tbsp (15 mL) lime juice
1 pinch pepper flakes
1  pinch salt
1 tbsp (15 mL) fresh coriander, finely chopped

Instructions:

In blender or small food processor, puree together mango, sugar, lime juice, hot pepper flakes and salt until smooth. Stir in coriander. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Source:  http://www.canadianliving.com/food/citrus_mango_dip.php

Source:  http://www.canadianliving.com/food/crispy_coconut_shrimp_with_citrus_mango_dip.php