Ingredients:
6 Navel orange shells
Meat from oranges
2 Blood oranges, peeled, sliced
1 small mandarin orange, sliced
3 lg bananas, peeled and sliced, soaked in juice from oranges
18 chunks pineapple
6 wooden skewers
6 strawberries
6 dried apricots
1 16 oz can chunk pineapple or fresh if available
6 slices banana-soaked in orange juice, thickly sliced
1 cup coconut cream yogurt -- yoplait
1/2 cup shredded coconut meat
1/2 cup slivered almonds
Instructions:
The day before: slice top off the oranges, cut away membrane and scoop out orange meat from inside the orange cup. Put oranges in zip lock bag and freeze overnight. Save tops, orange meat and juice.
Before serving: Pour some of the orange juice in a shallow bowl, any membrane and seeds. Drain remaining juice from orange meat. Slice pineapple chunks in half. Peel and cut into pieces, blood oranges. BE CAREFUL - IT STAINS. Alternate -- as you fill orange cup with banana slices, orange, pineapple chunks, mandarin orange slices. Top with blood orange pieces. Put heaping tablespoon of coconut yogurt on top of each cup, sprinkle roasted coconut, almonds on top of each cup. Garnish with skewer of strawberry, banana, pineapple chunk, and apricot.
Toasting Coconut and Almonds: put coconut and almonds on baking sheet and bake 3-4 minutes at 350 degrees -- WATCH IT!!!
Notes:
Summer
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