Pineapple Mango Salsa Spread

Pineapple Mango Salsa Spread

Ingredients:

1/2 cup mango, pitted, peeled and diced
1 green onion, sliced thin
1/4 cup red bell pepper, diced
2 tablespoons cilantro, chopped
1/4 jalapeno pepper, seeded and chopped fine
2 tablespoons lime juice
1 (8 ounce) container pineapple cream cheese
32 slices baguette French bread

Instructions:

Place the mango, green onion, pepper, cilantro, jalapeno and lime juice in a tightly sealed container.  Turn to coat ingredients with the juice.  Refrigerate at least 2 hours so all the flavors can blend together.  Spread each slice of baguette bread with the cream cheese.  Use a slotted spoon to top each of bread with the salsa.

Serves 16

Honey and Spice Yogurt Fruit Dip

Honey and Spice Yogurt Fruit Dip

Ingredients:

1 tablespoon raw honey
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 (6 ounce) containers organic vanilla yogurt

2 1/2 cups honeydew melon, cubed
2 cuts red raspberries

Instructions:

Place the honey in a mixing bowl.
Sprinkle in the cinnamon and nutmeg.
Add the yogurt and blend ingredients together well with a rubber spatula.
Cover and refrigerate 30 minutes.
Serve with the fruit when chilled.

Serves 4

Homemade Cranberry Sauce Cocktail

Homemade Cranberry Sauce Cocktail

Ingredients:

1 cup cranberries
Juice of 1/2 lemon
Sucanat or rapadura to taste

Instructions:

Place the cranberries in the blender.  Pour in the lemon juice and puree.

Add the sugar one tablespoon at time. Blend slightly after each addition.

Taste after each addition and continue adding the sugar 1 tablespoon at a time until you reach the desired sweetness.

Pour the mixture into a strainer to release the juices. Place in the refrigerator 30 minutes or more.  Serve straight from the refrigerator.

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