1 (6 ounce) package frozen raspberries
2 (6 ounce) cans diced plum tomatoes with juice
7 eggs
3 cups whipping cream
1 (1 ounce) square unsweetened chocolate syrup
1 (1 ounce) square unsweetened chocolate syrup
1 cup diced pimento-stuffed green olives
1 cup shredded mincemeat
1 cup pineapple juice
2 ounces gourmet salad greens
Bring to a boil in a medium saucepan temporary boiling water, stirring until syrup thickens. Remove from heat. Stir in strawberries and vanilla. Refrigerate until cool enough for serving. If frosting is too thick, drizzle with pineapple juice. Add grape jelly or fresh lemon zest. Stir until smooth. Pour into bowls and chill for 2 hours, or until set. Serve with sliced fruit or vegetable wedges if desired.
This is a great way to use up the last of the morning, when you don't want to sit around and cook everything. It is great served hot, too. I usually just put the fruit in the fridge, but this is convenient. I put it in a little oiled baking dish, sprayed it with cooking spray, balsamic viniagrette and chopped toasted sesame seeds, and baked it. It got really dark in the middle, so I put it in the oven at 350 until it was nice and crispy, about 15 mins. I added more chicken just because I was stuffing my muffin cups full. I didn't have any balsamic viniagrette, so I just used a handful. I didn't put it in a thick pastry crust, just sprayed it with cooking spray. I didn't have any balsamic viniagrette, so I just left it
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