The Menu
Tomato Quiche
Melon Salad
TROPICAL CREAM TART
The Recipes
Tomato Quiche
1 9-inch refrigerated pie crust
2 large fresh tomatoes skinned, seeded and chopped
One quarter cup green onions, chopped
One half cup Swiss cheese, shredded
One half cup cheddar cheese, shredded
2 Tbsp. flour
1 cup evaporated milk
2 eggs, beaten
Salt and pepper
One half tsp. dried oregano
Place tomatoes, green onions, and cheeses in a bowl. In a separate bowl whisk together flour, milk and eggs until smooth. Pour egg mixture in the tomato mixture and stir until mixed. Pour mixture into piecrust and bake at 375 degrees F for 45 minutes. Allow quiche to stand for about 10 minutes before slicing and serving.
The Skinny:
Use low fat cheeses and milk. I would not recommend egg substitute for a quiche because you need the real egg yolks for volume.
Melon Salad
2 cups seeded and cubed watermelon
2 cups honeydew melon cubes
2 cubes cantaloupe cubes
1 cups seedless green or red grapes
One half cup flaked coconut
One quarter cup frozen lemonade concentrate, thawed
One quarter cup honey
Fresh mint sprigs for garnish
Combine all fruit in a large bowl. Combine lemonade and honey together and pour over fruit, stir well. Sprinkle with coconut and fresh mint. Refrigerate until ready to serve.
The Skinny:
Coconut has a pretty high fat content and you can probably leave out the coconut flakes without affecting this dish.
TROPICAL CREAM TART
MAKES 12 SERVINGS.
Coat a 9 inch fluted tart pan with removable sides with nonstick spray.
CRUST:
Break 26 gingersnap cookies into food processor, pulse until fine crumbs form. Add 1/4 cup melted butter, pulse until blended. Press over bottom and up sides of tart pan. Refrigerate.
Stir 2 containers (6 oz each) pineapple fruit on bottom yogurt in a bowl to combine fruit. Fold in 2 cups frozen whipped topping, thawed, until blended, then the 1 cup sweetened flaked coconut, chopped.
Spread in crust. Refrigerate 3 hours or until set. Garnish with chopped mango, pineapple, and kiwi just before serving.
Tomato Quiche
Melon Salad
TROPICAL CREAM TART
The Recipes
Tomato Quiche
1 9-inch refrigerated pie crust
2 large fresh tomatoes skinned, seeded and chopped
One quarter cup green onions, chopped
One half cup Swiss cheese, shredded
One half cup cheddar cheese, shredded
2 Tbsp. flour
1 cup evaporated milk
2 eggs, beaten
Advertisement:
Salt and pepper
One half tsp. dried oregano
Place tomatoes, green onions, and cheeses in a bowl. In a separate bowl whisk together flour, milk and eggs until smooth. Pour egg mixture in the tomato mixture and stir until mixed. Pour mixture into piecrust and bake at 375 degrees F for 45 minutes. Allow quiche to stand for about 10 minutes before slicing and serving.
The Skinny:
Use low fat cheeses and milk. I would not recommend egg substitute for a quiche because you need the real egg yolks for volume.
Melon Salad
2 cups seeded and cubed watermelon
2 cups honeydew melon cubes
2 cubes cantaloupe cubes
1 cups seedless green or red grapes
One half cup flaked coconut
One quarter cup frozen lemonade concentrate, thawed
One quarter cup honey
Fresh mint sprigs for garnish
Combine all fruit in a large bowl. Combine lemonade and honey together and pour over fruit, stir well. Sprinkle with coconut and fresh mint. Refrigerate until ready to serve.
The Skinny:
Coconut has a pretty high fat content and you can probably leave out the coconut flakes without affecting this dish.
TROPICAL CREAM TART
MAKES 12 SERVINGS.
Coat a 9 inch fluted tart pan with removable sides with nonstick spray.
CRUST:
Break 26 gingersnap cookies into food processor, pulse until fine crumbs form. Add 1/4 cup melted butter, pulse until blended. Press over bottom and up sides of tart pan. Refrigerate.
Stir 2 containers (6 oz each) pineapple fruit on bottom yogurt in a bowl to combine fruit. Fold in 2 cups frozen whipped topping, thawed, until blended, then the 1 cup sweetened flaked coconut, chopped.
Spread in crust. Refrigerate 3 hours or until set. Garnish with chopped mango, pineapple, and kiwi just before serving.