Banana Split On-A-Stick
Serves: 1
1/2 cup DOLE Jarred Pineapple Chunks,
drained
1 slice pound cake, cut into 6 cubes
1/4 small banana, cut into 4 slices
2 teaspoons bottled chocolate sauce
2 tablespoons light whipped topping
1 maraschino cherry
1. On two wooden skewers, alternate threading
four pineapple chunks, three cubes of pound cake and
two banana slices.
2. Drizzle each skewer with one teaspoon
chocolate sauce.
3. Serve skewers with whipped topping and a
maraschino cherry.
Lemon-Blueberry Parfait-tini
Serves: 1
1 cup reduced-fat or fat-free cottage cheese
1/2 teaspoon grated lemon peel
1/2 cup DOLE Jarred Mixed Fruit, drained and
diced
1/2 cup fresh blueberries
2 teaspoons sliced almonds
1. In small bowl, combine cottage cheese with
lemon peel.
2. In another small bowl, combine mixed fruit with
blueberries.
3. In martini glass, alternately layer lemon cottage
cheese with blueberry and mixed fruit combination.
Top with sliced almonds.
Asian Chicken Lettuce Wraps
Serves: 1
1/2 cup refrigerated cooked chicken breast strips
2 large Bibb or Boston lettuce leaves
1/2 cup DOLE Jarred Mandarin Oranges,
drained
2 teaspoons slivered almonds
1 tablespoon light Asian salad dressing
1. Equally divide chicken between two lettuce
leaves to make two wraps.
2. Place 1/4 cup mandarin oranges and 1 teaspoon
almonds into each wrap.
3. Serve lettuce wraps with salad dressing for
dipping.
Pineapple and Shrimp Skewers with
Thai Peanut Sauce
Serves: 1
1/2 cup DOLE Jarred Pineapple Chunks,
drained
6 medium cooked shrimp
1 small lime, halved
1 teaspoon chopped fresh cilantro
2 tablespoons bottled Thai peanut sauce
1. On two wooden skewers, alternate threading
four pineapple chunks and three shrimp.
2. Squeeze lime over prepared skewers and
sprinkle with cilantro.
3. Serve with bottled Thai peanut sauce for
dipping.
West Virginia Farm Bureau News 31