Ingredients

- 1 ripe mango
- 1 cup soy milk
- 1 cup pineapple chunks
- 2 tablespoons cream of coconut

Method

Blend.

Ingredients

- 2 celery sticks
- 1 Tbsp reduced-fat peanut butter
- Raisins

Method

Spread reduced-fat peanut butter onto celery sticks and then place 5-6 raisins on top of the peanut butter for the ants!

Ingredients

- non-stick cooking spray
- 1 teaspoon butter
- ¼ cup honey
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ cup sliced almonds
- ¼ cup chopped hazelnuts
- ¼ cup chopped pecans
- ¼ cup sunflower seeds
- ¼ cup walnuts
- ¼ cup pistachios
- ¼ teaspoon salt
- ½ cup dried cranberries

Method

1. Line a baking sheet with parchment paper or foil and spray with cooking spray
2. Heat the butter is a large nonstick sauté pan over medium heat. Stir in the honey and cook for 2 minutes or until the mixture bubbles around the edge of the pan. Add all spices and stir with a wooden spoon. Add the nuts, the sunflower seeds and the salt.
3. Cook over medium heat for about 8 minutes, or until the nuts are golden. Stir frequently and be careful because the mixture is really hot.
4. Place the dried cranberries in a bowl and add the hot nut mix. Stir together and immediately spread onto prepared baking sheet to cool completely.

Ingredients

- 1 (17oz) can fruit cocktail, drained
- 1 ½ cups miniature marshmallows
- ¼ cup drained maraschino cherries, halved
- 2 mediums sliced bananas
- 1 medium apple coarsely chopped
- 1 ½ cups frozen whipped topping, thawed, or sweetened whipped cream
- lettuce leaves

Method

In a large bowl, combine all the ingredients except he whipped topping and lettuce: mix lightly . Gently fold in the whipped topping. Serve immediately, or I you want to serve it later, cover the bowl and put it into the refrigerator. To serve, spoon the salad onto lettuce-lined plates.