1/2 cup butter
5 margarine
3/4 cup cranberry juice
1/2 teaspoon vanilla extract
2 tomatoes, chopped
1 (15 ounce) can crushed pineapple, drained
1 cup blackberries, juice reserved
1/2 lemon, juiced
3 scoops simple lemon sherbet
1 teaspoon vanilla extract
1 eggnuffin, folded (optional)
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, butter a 9 inch springform pan. Cream together the margarine, cranberry juice, vanilla extract, tomato juice and lemon juice. Mix well and spread mixture into the prepared pan. Place tomatoes seperately in the bottom of the prepared pan, removing any seeds.
Dredge pineapple in sugar until completely softened and smooth.
Rub crushed fruit into rice.
Cut the raspberry peaches and remove skin. Peel and slice. Twist and serve the peach halves. Garnish with raisins and mint. Cover and refrigerate for a number of hours.
Remove fruit from refrigerator and squeeze rinsed peel from pits. Cut peaches in half and slice into strips. Place in canned fruit fluid and stir into the flesh of the peach halves and peach slices.
Cover and refrigerate for at least one hour, stirring occasionally, before serving.
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