Pineapple Salsa

Another sweet salsa recipe that heightens the flavor of  a perfectly ripe pineapple! Combine with strawberries, kiwi and fresh cilantro and you've got a hit salsa!

Ingredients:

4-6 kiwi, peeled and diced

7-10 strawberries, cored and diced

1/2 fresh pineapple, small diced

3 Tbs. fresh cilantro, chopped

Combine the above ingredients together in a large bowl and let sit room temperature for at least 15 minutes before serving, so the flavors have time to set together. I like to serve this salsa with homemade cinnamon tortilla chips!

Strawberry Kiwi Lemonade Bounce

Here is another variation of my late Aunt Jean's Bounce recipe. I had to cut up a bunch of kiwi for a fruit salad and wanted to do something with the kiwi peel (I am not brave enough to eat it, even though I know technically you can, and know some people that do). This bounce turned out perfect and is a great flavor profile for the hot summer days to come!

Ingredients:

3 c. Burnett's Pink Lemonade Vodka
4 large strawberries, chopped
Peel from 6-8 kiwi
5 tsp. Splenda

In a large bottle, combine the above ingredients. Place the cap back on and shake everything together. I like to place a label saying when the Bounce will be done (4-6 weeks, or if you are impatient, you can test it out after two). Every day, shake the bottle and set back down. After the time has passed, strain the liquid and place into a different bottle. Now all you have left to do is tip a shot back!

Fresh Kiwi Lemonade

Ingredients:

2 c. ice cubes
7 kiwis, peeled and cubed
Fresh lemon juice, from 6 lemons
1 c. sugar
1 c. water

Combine all of the ingredients together in a blender. Add more ice if necessary. This lemonade is very tart, and does have the black kiwi seeds in it, which you could strain if you wanted to but I think it adds a pop to the drink. Very refreshing!

(Makes 8 servings, 4 WW points per serving. If you substitute the sugar with Splenda, or another type of sugar substitute, it becomes 8 servings, 2 WW points per serving.)

Kiwi Pistachio Bark

Ingredients:

1 brick of almond bark (1 Lb. 4 oz.)
1 1/2 c. chopped pistachios
1 1/2 c. kiwi, dried or candied
1 chocolate transfer sheet (you can skip this part if you don't have one)

Melt the almond bark according to the directions on the package. Lay your transfer sheet down on a baking sheet so that the plastic side is down. Pour the melted chocolate on top of the transfer sheet. Without going down all of the way to the pattern, spread the chocolate out in a thin and even layer to the edges of the sheet. Sprinkle with the pistachios and kiwi. Refrigerate for at least 15-20 minutes so that the chocolate sets. Flip the bark over slowly (there will be loose pistachios and you don't want them to go flying!) and peel off the plastic. Break into pieces before serving.

                                                                  

Strawberry Kiwi Cinnamon Won Tons

Ingredients:

1 c. strawberries, chopped
4 kiwi fruit, peeled and chopped
1/4 c. Splenda, divided
1 Tbs. cinnamon, plus 1 tsp.
15 won tons
Parkay vegetable oil spray

Preheat oven to 350 degrees. In a small bowl, combine the fruit, with 1 Tbs. cinnamon, and 1/8 c. Splenda. Set aside. To each won ton, spray four sprays of the butter on top. Spread out the butter so the entire top of the won ton is covered. Sprinkle each won ton with the remaining 1/4 c. Splenda and 1 tsp. cinnamon. Place each won ton in a mini muffin tin cup, and bake in the oven for 6-8 minutes until golden brown. Remove from the oven and cool on wire racks. When the won tons are cooled, divide the fruit mixture evenly in the cups. (Makes 15 won tons, 3 won tons per serving, 3 WW points per serving.)