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Fruit Salad

1 large or 2 small cans Pineapple tidbits, drained, reserve liquid
1 large or 2 small cans mandarin oranges, drained
Fresh fruits of your choice - (two bananas, a dozen or so strawberries,
1 1/2 cups grapes)- sliced
One small box of INSTANT pudding (vanilla is good,you can use sugar- or fat-free also)


Put the drained and sliced fruit in a bowl. Mix the juice from the pineapple tidbits and one-half of the pkg of dry instant pudding mix with a wire whisk. Blend and quickly pour over fruit. Mix gently, and refrigerate at least 2 hours before serving, if possible, allowing the flavors to develop. You may use any non-mushy fruits or add nuts to your taste!

Duchess Fruit Salad

1 cup miniature marshmallows
1 large banana, sliced
2 medium fresh peaches, peeled, sliced
1 cup medium strawberries, sliced
1 cup sour cream


MIX all ingredients until well blended; cover.
REFRIGERATE until ready to serve.

Strawberries Romanoff

1/3 cup orange juice
3 Tbsp. sugar
1 tsp. grated orange peel
1 qt. (4 cups) fresh strawberries, halved
1-1/2 cups thawed whipped topping
1/2 cup sour cream


MIX juice, sugar and peel in large bowl. Add strawberries; toss to coat. Cover.
Refrigerate at least 2 hours.
PLACE 1 cup of the strawberry mixture in blender container; cover. Blend until
pureed. Pour into medium bowl. Add whipped topping and sour cream; stir gently
with wire whisk until well blended.
SPOON remaining strawberry mixture evenly into 6 dessert dishes;
top with the pureed strawberry mixture.

Optional: This can be served over individual shortcakes.

Berries with Maple Cream

1 cup heavy cream
2 tablespoons pure maple syrup
3 cups assorted berries (blueberries, raspberries, blackberries)
Grated peel of 1 lemon or orange


In a large bowl, beat the cream until soft peaks form.
Add the maple syrup and beat until the cream holds stiff peaks. Set aside.
In another bowl, toss the berries with the peel.
Divide among 8 bowls and top with the maple cream.

Watermelon-Berry Sorbet

1 cup water
1/2 cup sugar
2 cups seeded watermelon cubes
2 cups fresh berries (raspberries, strawberries, and/or blueberries)
Snipped fresh lemon balm
Fresh lemon balm sprigs
Fresh raspberries and/or blueberries (optional)


In a medium saucepan combine water and sugar; bring to boiling,stirring frequently. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly. Place the watermelon and berries in a blender or large food processor; cover and blend or process for 30 seconds. Add the warm syrup and blend until almost smooth.
Transfer the mixture to a 3-quart rectangular baking dish or a 13x9x2-inch baking pan. Place in the freezer, uncovered, for 1-1/2 hours or until almost solid. Remove sorbet from freezer. Using a fork, break up the frozen fruit into a somewhat smooth mixture. Stir in snipped lemon balm. Freeze 1 hour more. Break up the ice with a fork and serve in shallow bowls.Top with lemon balm sprigs and a few blueberries and/or raspberries.
Note: If mixture is frozen longer than the final hour, let it stand at room temperature about 20 minutes before breaking up mixture with a fork and serving.

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