Honey Vanilla Fruit Medley Recipes

Steps:

• Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the berries and papaya and gently mix the fruit together. Place in a serving bowl and garnish with the mint. For serving, spoon the yogurt mixture over the fruit.

Steps:

• In blender or food processor, place tofu, soymilk, honey, cinnamon, lemon juice, vanilla and salt. Cover; blend on medium-high speed until smooth and creamy.
• In large salad bowl, mix all remaining ingredients; toss with dressing. Store covered in refrigerator.

Steps:

• In a large bowl, combine the first six ingredients; cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss.

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter a 12-hole madeleine mould (use a tiny amount of the melted butter) and dust lightly with flour. You can use tartlet tins if you don't have the a madeleine mould.
• Mix the flour and sugar in a bowl. Put the butter, egg yolk, honey and vanilla into a separate bowl and whisk with a fork to mix. Whisk the two egg whites until stiff. Fold the butter mixture into the dry ingredients until evenly mixed, then fold in the egg whites in two batches using the whisk.
• Divide between the prepared moulds and bake for 10-12 mins until golden brown and firm to the touch. Leave to cool in the moulds for a few mins, then turn out and cool on a wire rack. Dust with icing sugar before serving.

Steps:

• In a large bowl, combine pie filling and canned fruits. Cover and refrigerate. Stir in banana just before serving.

Steps:

• Heat oven to 400°F.
• Unroll pie crust onto lightly greased baking sheet. Fold over outside edge to form rim. Pierce crust evenly with fork. Bake 15 min. or until golden brown. Remove from oven; cool completely on wire rack.
• Beat cream cheese, honey and vanilla in medium bowl until well blended. Add COOL WHIP; mix well. Spread over crust.
• Arrange fruit over cream cheese mixture; sprinkle with sugar. Cut into wedges to serve. Refrigerate leftover tart.

Steps:

• Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
• Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.