Frozen Fruit Salad

Frozen Fruit Salad | Del Monte Philippines: "

Ingredients:
24 pc Broas
1 pc Green Apple (diced with peel)
10 pc Grapes (halved)
1 can (300 ml) Condensed Milk (for fruit mixture)
1 pack (250 ml) All-Purpose Cream (for fruit mixture)
1 cup Mayonnaise (for fruit mixture)
¼ tsp Iodized Fine Salt (for fruit mixture)
1 can (432 grams) Del Monte Fiesta Fruit Cocktail (drained, reserve syrup)

Cooking Procedure:

1. In a bowl, combine DEL MONTE Fiesta Fruit Cocktail with apples and grapes, then mix thoroughly. Set aside.
2. Using 8'x12" pan, arrange half of broas to cover bottom of pan. Drizzle with half of fruit cocktail syrup and half of fruit mixture.
3. Do the same with the remaining broas, syrup and fruits. Cover and freeze overnight.

Makes 12 servings

Lusog Notes: This dessert is a good source of fiber."



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Chili Shrimps

Chili Shrimps | Del Monte Philippines: "
Turn up the heat with this spicy seafood dish cooked in a tomato-coconut sauce.

Ingredients:
2 tbsp Garlic (chopped)
2 tbsp Ginger (chopped)
1 pc (medium) Onion (chopped)
1½ cups Fresh Coconut Milk (you may use 50 grams coconut powder, about ½ cup, dissolved in 1¼ cups water)
2 tbsp Soy Sauce (or oyster sauce)
½ kg (medium) Shrimps (cleaned and trimmed)
2 to 3 tbsp Siling Labuyo (sliced)
1 pc Egg (beaten)
25 g (12 stalks) Kinchay
1 pouch (200 grams) Del Monte Original Style Tomato Sauce

Cooking Procedure:
Sauté garlic,ginger and onion until tender. Add coconut milk and DEL MONTE Tomato Sauce, stirring continuously until it boils. Season with soy sauce, salt and pepper to taste.

Add shrimps and siling labuyo. Cook for 10 minutes or until shrimps turn bright red.

Stir in beaten egg and cook until set. Add kinchay and let stand for a few minutes before serving.

Makes 9 servings

Lusog Notes: Chili shrimps are a good source of vitamin A, for good eyesight."



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