Ingredients:
1 banana, broken into chunks
2 cups Orange Juice
8 strawberries, hulled
1 scoop whey protein
1 Peach, quartered
½ cup plain non fat yogurt
1 cup ice

Directions:

• In a blender, combine all ingredients and blend until desired consistency is reached (add more ice if desired)
• Pour into glasses and enjoy!!!

Recipe courtesy of CTFS (www.eatcaliforniafruit.com)

Ingredients:
½ cup peeled, chopped fresh California peaches
1/3 cup peeled, pureed fresh California peaches
2/3 cup nonfat vanilla yogurt

 

Directions:

• Puree 1/3 cup of peaches on blender or food processor until smooth
• Lightly swirl together peach puree, yogurt and remaining ½ cup of peaches in small bowl
• Spoon into 4 popsicle molds an insert handle
• Freeze for at least 4 hours

* For extra sweet pops, add 1-2 tablespoons of honey to yogurt before swirling

 

Ingredients:
6 fresh nectarines, pitted and chopped
1 pound fresh strawberries, hulled and sliced
½ pound seedless green grapes
½ pound red seedless grapes
3 bananas, peeled and sliced
2 kiwis, peeled and sliced
½ cup sugar (or less based on taste)
1 teaspoon ginger
Juice of 2 limes

 

Directions:

• Combine chopped and sliced fruit in a large bowl, toss gently
• Sprinkle with sugar
• In a separate bowl, whisk together remaining ingredients
• Drizzle mixture over fruit
• Store fruit salad in refrigerator until ready and serve cold

Recipe courtesy of Rachel Ray (www.foodnetwork.com)

Ingredients:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 pounds chicken tenderloins, cut in 1/2 across on an angle
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot all fruit spread or apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish

Directions:

• Heat a large skillet with a lid over medium high heat
• Add oil and chicken
• Season with salt and pepper
• Lightly brown chicken a few minutes on each side, then add onions
• Cook 5 minutes
• Add vinegar to the pan and allow it to evaporate
• Add apricots and stock
• When stock comes to a bubble, add preserves and stir to combine
• Cover pan, reduce heat and simmer 10-15 minutes
• Serve chicken with a sprinkle of chopped parsley

Filling:
4 ripe Californian Peaches, cut into 1/8 slices
1 egg
2 tbsp. flour
¼ cup brown sugar
¾ cup sugar
½ cup melted butter
½ teaspoon ground cinnamon

Crust:
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
½ cup water

Directions for Crust:

• In a large bowl, combine flour and salt
• Cut in shortening until mixture resembles coarse crumbs
• Stir in water until mixture forms a ball (may not need entire ½ cup of water)
• Divide dough in half, and shape into balls
• Wrap in plastic and refrigerate preferably overnight (or at least 4 hours)
• Roll out dough on a floured counter 1 ½ inches larger than your pie pan
• Press dough into bottom of pan
• Roll out remaining dough and place over pie filled pie shell (see “for filling” below)
• Pinch the edges of the pie together and trim away any excess dough
• Dust top of pie with cinnamon

Directions for Filling:

• Preheat oven to 400 degrees F
• Combine egg, flour, sugars and butter
• Fill pie shell with fresh peaches
• Pour mixture over peaches
• Bake pie in 400 degree F oven for 15 minutes
• Reduce heat to 300 degrees F and bake 50 minutes longer