Fresh fruit makes this cool summertime pie a delicious treat for all occasions, and a happy ending to any meal. Hope you like it as much as we do.
Tropical Fruit Pie
1 package refrigerated pie crust
1 carton fresh strawberries
2 tablespoons sugar or Splenda
2 medium bananas
1 package instant coconut cream pudding
1½ cups of half and half
Put pie crust into pie pan and bake at 350 degrees for 10 to 12 minutes until golden. Remove from oven and let cool.
Put strawberries into a colander and rinse well. Remove stems and cut strawberries into thirds, place in a mixing bowl, and sprinkle sugar over the berries.
Cut up both bananas and put into bowl with berries.
In a separate bowl make pudding mix according to package for pudding pie, using half and half instead of milk, and beat until thick. Mix strawberries and bananas into pudding and pour into cooled pie crust. Put into refrigerator for 2 hours before serving.
1 1/2 pounds ground beef or lamb
1 medium onion, diced
1 egg, lightly beaten
1/4 cup minced parsley
1/4 cup minced mint
1 tablespoon paprika
1/4 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon ground cumin
Juice of 1 lemon
3 tablespoon olive oil
1 large pickle, sliced thinly in rounds
4 romaine lettuce leaves
1 large tomato, thinly sliced into rounds
8 hamburger buns, split and lightly toasted
1/2 cup Sabra Hummus, choose your favorite style
In medium bowl, combine ground beef or lamb, spices, lemon juice and egg. With wet hands, shape into 8, 3 1/2-inch diameter, patties.
In large grill pan, warm 3 tablespoons olive oil over medium heat. Grill burgers until nicely browned on each side, about 3-4 minutes.
Place bottom of buns on plates. Spread layer of hummus on bun. Top with burger, sliced pickles, lettuce and sliced tomato. Spread more hummus on top of bun. Press on bun tops and enjoy.