1 onion, thinly sliced
1 medium green bell pepper, seeded and sliced
4 cups fresh spinach
1/2 cup Italian-style salad dressing
3 eggs, beaten
1 1/2 cups kraft confectioners' sugar
Place onion and bell pepper in a large serving bowl. Choose the vegetables for 12. Add 1 cup spinach and 2/3 cup Italian spread dressing. Arrange the vegetables on an organic plate.
Heat a small skillet or frying pan over medium high heat. Slowly cook and stir onion and bell pepper using heavy-duty foil, so that they do not burn.
Place the spinach on a small plate prepared to match the vegetables. Pour the Italian salad dressing into a small bowl and blend with the salad mixture. Dust lightly with kraft. Flip the appetizer with cooked and spread the cream cheese filling into the center of a presentation dish. Fold and layer with the pineapple leaf, coriander leaves, caramelized onions and mascarpone cheese. Top with some of the kraft pancake mix and serve immediately.