Tasty and Easy Recipes

Ingredients:
12 oz. non-dairy whipped topping
1 15-to-20-oz. can crushed pineapple, drained
1 10-oz. bag mini-marshmallows
1 20-oz. can cherry or blueberry pie filling
1 cup crushed pecans

Method:
Simply mix all together in a large bowl. Place in large glass dessert serving bowl or a gelatin mold and chill well. If mini-marshmallows are not available, snip regular size into 4 pieces.
If pie fillings are not available, fresh or frozen fruit can be simmered and thickened with a bit of potato starch mixed into some water. Tapioca can also be used to thicken fruit if canned filling is not available.

Serves: About 12
Ingredients:
5 cups apple or apricot juice (you can use unsweetened)
1 lemon, juiced and rind grated
1 pint blueberries
Pinch of sea salt
2 cups couscous

Method:
Bring juice to a boil in a sauce pan, add lemon rind, lemon juice and a pinch of sea salt.
Add two cups of couscous, pouring in slowly and constantly to prevent lumping. Stir until couscous has absorbed juice and becomes thick; this will take about two or three minutes.
Add rinsed blueberries, allowing the heat to soften them; this takes about one minute.
Pour couscous mixture into ceramic bowl or baking dish that has been rinsed with cool water, drained well but not dried. Refrigerate.
Allow to cool and cut into squares. Garnish with a fruit jelly, spread on as a glaze. Whipped cream or whipped topping and/or roasted nuts.