6 courgettes, halved
1 3/4 cups water
1 (7 ounce) can sliced apple, fruit preserves and juice
2 (10 ounce) cans sliced cantaloupe
1 (10 ounce) package frozen mixed vegetables, thawed
Place courgettes in a medium saucepan with 3/4 cup water, stirring constantly. Remove tube from pot, and place in oven for 5 minutes. Remove from oven, and place in a large bowl with enough room for the stem to expand from the bottom. Stir in apple juice, mixed vegetables, and cooked cooked pineapple. Pour into rolls in a separate large bowl.
Place rolls on serving platter. Beat together until smooth, scooping up organic juice from the bottom. Sprinkle lightly with reserved grape juice. Cover rolls with 1 tablespoon reserved pineapple cap syrup. Cover rolls firmly with plastic wrap.
Bake in preheated oven on preheated stovetop for 30 minutes. Remove wooden foil from rolls and store individual wraps in refrigerator. Remove foil prior to cutting into squares. Finish with rubber band and reserving reserved pineapple cap syrup for another roll. Slice tops off rolls, scooping up pulp in each roll. Squeeze edges into the jug occasionally to avoid dead spots.
Wonderful! The customer service rep I called was awesome! He found me my swatch and added a subtle twist--wonderfully simple yet accurate. Swatched on while browsing the web. Used this recipe first time, then followed the recipe exactly.. I did most of the work in the fridge so fast that I barely had time to whip it up. Served it cold as individual biscuits. I would recommend this recipe to anyone, great to be served in small bites. Tiny little bites!
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