Combine flour and ¼ cup powdered sugar; cut butter into flour mixture until mixture looks like cornmeal. Pat into 9-inch square pan. Bake at 350°F for 15 minutes. Combine sugar, kiwifruit, eggs, lime juice, lime peel and baking powder; pour over baked crust. Return to oven. Bake for 25 more minutes. Cool; sprinkle with remaining powdered sugar. Cut into 16 squares.
Kiwi Cranberry Fool
Ingredients:
¾ cup low fat sour cream
3 tablespoons confectioner’s sugar
1/3 cup dried cranberries
1/3 cup orange juice
½ teaspoon orange zest
2 tablespoons confectioner’s sugar
1½ California kiwifruit, peeled and mashed with a fork
1 tablespoon confectioner’s sugar
2 fresh mint sprigs
2 clear 8-ounce wine glasses
In a small bowl, blend the sour cream with the 3 tablespoons of confectioner’s sugar. Reserve.
Place the cranberries in a small saucepan with the orange juice and 2 tablespoons of confectioner’s sugar. Gently cook over medium-low heat for about 5 minutes or until the cranberries swell and the liquid thickens and reduces. Stir in the orange zest. Reserve, allowing to cool completely. Mix the kiwi purėe with the tablespoon of confectioner’s sugar. Reserve.
Divide the sour cream mixture equally into three small bowls. Remove 2 tablespoons of each of the cranberry sauce and kiwi purėe and reserve. Place the remaining cranberry sauce in one bowl of sour cream and blend. Place the remaining kiwi purėe in another bowl of sour cream and blend well.
Divide the cranberry-sour cream mixture between the two wine glasses. Cover each with 2 tablespoons of the reserved kiwi purėe.
Place half the sour cream-confectioner’s sugar mixture on top of the layer of kiwi purėe in each glass. Cover these layers with 2 tablespoons of the cranberry sauce and then the kiwi-sour cream mixture. Refrigerate until ready to serve. Garnish with a mint sprig.
Makes 2 servings.
Kiwifruit Dessert Sauce
Ingredients:
2 tablespoons unflavored gelatin powder
1/3 cup cold water
2 pounds kiwifruit (approximately 9-10)
6 ounces sugar
This light and flavorful sauce helps complement your favorite dessert or ice cream.
Sprinkle gelatin over the cold water and set aside to soften. Peel the kiwifruit and blend in a food processor or blender until pureed. Be careful not to over-process; the black seeds will break and change the color of the puree.
Add the gelatin mixture to the kiwi puree. Heat mixture to about 110°F; do not overheat. If mixture gets too hot, pull off heat and stir constantly. Continue to stir until all gelatin is dissolved. Keep covered in a refrigerator.
Kiwi Green Goblin Pudding
Highlight your Halloween with this popular kid's favorite!
Ingredients:
5-6 California kiwifruit, peeled and sliced
1 package sugar-free instant vanilla pudding
Green food coloring
1 cup raisins (could substitute chocolate chips)
Slice kiwifruit, leaving skin intact. Cut slices of kiwifruit in half and set aside. Prepare instant pudding. Add 2-3 drops green food coloring to pudding and mix until color is consistent. Add drops of food coloring until desired shade is reached. Pour pudding into dessert bowls. Place kiwifruit slices along top edge of bowls with skin side up (for goblin hair). Place two half or quarter kiwifruit slices onto pudding (for eyes). Place raisins on pudding in the shape of a mouth. Serve as a healthy snack around Halloween.
KiwiBerry Shortcake
Ingredients:
2 cups buttermilk baking mix
3 tablespoons sugar
½ cup milk
5-6 California kiwifruit
Raspberry Sauce (recipe below)
frozen whipped topping, thawed
fresh or frozen whole raspberries
mint leaves to garnish
To make biscuits, stir together baking mix and sugar in a bowl. Add milk and stir until soft dough forms. Place on board slightly dusted with flour. Roll dough in flour and shape into ball; knead 10 times. Pat to ½-inch thick. Cut out 5-6 biscuits with lightly floured 3-inch round shaped cookie cutter. Place 2 inches apart on ungreased cookie sheet. Bake at 450°F for 9-11 minutes or until lightly browned. Cool.
Peel and slice kiwifruit thinly. Drizzle a small amount of Raspberry Sauce on dessert plates. To assemble shortcake, slice biscuit in half crosswise. Place bottom half of biscuit on sauce. Top with several slices of kiwifruit. Dollop with a bit of whipped topping and drizzle with a small amount of sauce. Top with other half of biscuit. Dollop top with a little more whipped topping and add a few more slices of kiwi. Garnish with raspberries and mint.
Makes 5-6 servings.
RASPBERRY SAUCE
In food processor or blender, puree 1 package (10 ounces) frozen red raspberries in syrup, thawed. Over saucepan, strain berries through a fine sieve, pressing with the back of a spoon. Discard seeds. Stir in 1 teaspoon cornstarch. Bring to boil, stirring constantly, until slightly thickened. Cool; cover and chill.
Kiwifruit Sherbet
Ingredients:
¾ cup sugar, divided
¼ cup water
2 egg whites
3-4 California kiwifruit
1½ cups lemon-lime carbonated beverage
¼ cup lime juice
Combine ½ cup sugar and water. Bring to boil; stir until sugar dissolves. Boil, covered, over medium heat 5 minutes. Beat egg whites until stiff; gradually add remaining ¼ cup sugar. Slowly pour hot syrup into whites; beat constantly until mixture has cooled. Pare and purėe kiwifruit to measure ¾ cup. Gradually beat lemon-lime beverage, kiwifruit purėe and lime juice into egg-white mixture. Freeze partially. Spoon mixture into chilled mixer bowl and beat with chilled beaters until mixture is light and foamy. Return to freezer and freeze until firm.
Makes about 6 servings.
Kiwifruit Winter Tart
Ingredients:
1¼ cups flour
½ cup chopped nuts
½ cup butter or margarine, softened
Sugar
Pastry cream
6-7 medium-sized California kiwifruit, pared and divided
Water
1 tablespoon cornstarch
Combine flour, nuts, butter and 1/3 cup sugar with pastry blender until mixture resembles cornmeal. Press into a 10-inch tart pan with removable bottom. Bake at 350°F for 20-25 minutes or until lightly browned. Cool. Puree 2 kiwifruit; add water to equal ½ cup. Combine with ¼ cup sugar and cornstarch. Cook and stir until mixture thickens and boils. Cool. Slice remaining kiwifruit. Spread pastry cream in cooled shell. Glaze with cooked kiwifruit puree. Arrange kiwifruit slices over top of tart. Refrigerate until ready to serve.
Makes 1 (10 inch) tart or 10-12 servings.
Pastry Cream: Combine ½ cup sugar, 2 tablespoons cornstarch and ¼ teaspoon salt in saucepan. Stir in 2 cups milk; cook until mixture thickens and begins to boil. Stir small amount of hot mixture into 4 beaten egg yolks; return to pan. Cook and stir until thickened; stir in ½ teaspoon almond extract. Cool. Makes 2 cups.
Kiwifruit Frozen Yogurt
Ingredients:
2 California kiwifruit, peeled and coarsely chopped
1 tablespoon honey
1 pint frozen low-fat or nonfat vanilla yogurt, softened
1 to 2 drops of green food coloring (optional)
1 package (10 ounces) frozen red raspberries in syrup, thawed
2 tablespoons triple sec or other orange liqueur
2 teaspoons cornstarch
3 California kiwifruit, ends trimmed and sliced lengthwise
Fresh mint leaves
Fresh or frozen whole raspberries (optional)
In food processor or blender, puree chopped kiwifruit; stir in honey. Place in freezer and freeze until slushy (about 45 minutes). In stainless steel bowl, quickly combine softened yogurt, kiwifruit mixture and food coloring; refreeze in bowl. With small ice cream scoop (about 2 tablespoons) form 12 balls and place on wax paper-lines tray; refreeze.
Meanwhile, to make sauce, in food processor or blender puree thawed raspberries. Over saucepan, strain berries, through a fine sieve, pressing with back of spoon. Discard seeds. Stir in orange liqueur and cornstarch. Bring to boil, stirring constantly until slightly thickened. Cool; cover and chill. To assemble; spoon about 2 tablespoons sauce on each of 6 dessert plates or shallow bowls. Arrange kiwifruit slices and frozen yogurt balls on sauce. Garnish with mint and whole raspberries. Make 6 servings.
Fresh Kiwifruit Pie
Ingredients:
4 cups kiwi, peeled and sliced
1 cup sugar
3 tbls. quick cooking tapioca
1 tbls. lemon juice
1/4 tsp. ground nutmeg
2 tbls. butter or margarine
Pastry for two crust pie, 9-inch
In mixing bowl, stir together sugar, tapioca and nutmeg. Add kiwi slices and lemon juice. Toss gently. Let stand 15 minutes. Prepare and roll out half of pastry. Line 9-inch pie pan; trim pastry to edge of pan. Turn kiwi mixture into pastry lined pan. Dot with butter. Roll out remaining pastry and cut slit in shape of "K" in center for vent. Place over filling. Trim, seal and flute edge. To prevent over-browning, cover edge of pie with foil. Bake at 375 degrees for 20 minutes. Remove foil and bake 25-30 minutes more until crust is golden brown.
Kiwi Klimax!
Ingredients:
1 kiwifruit, pared and sliced
2 or 3 teaspoons sugar
1 tablespoon lime juice
1 or 2 ounces rum (optional)
8 ice cubes, crushed
2 kiwifruit slices
The Kiwi Klimax is a great way to warm you up and help protect you from illness (loads of Vitamin C) all Winter long!
Blend all ingredients except kiwifruit slices in a blender until smooth. Serve in stemmed glasses; garnish edge of each glass with kiwifruit slice.
Makes 2 servings.
*Optional: Add 1 drop green food coloring for extra color
Kiwifruit Daiquiri
Ingredients:
1 California kiwifruit, pared and sliced
2-3 teaspoons sugar
1 tablespoon lime juice
1-2 ounces rum*
1 drop green food color (optional)
8 ice cubes, crushed
2 kiwifruit slices
Blend all ingredients except kiwifruit slices in blender until smooth. Serve in stemmed glasses; garnish edge of each glass with kiwifruit slice. Makes 2 servings.
*Rum may be omitted for a fruity, colorful, alcohol-free drink.
Kiwifruit Margarita
In a blender combine 1-1/2 peeled kiwifruit, 1/2 ounce melon liqueur, splash of Triple Sec, splash of lime juice, 1 ounce of tequila and 8 crushed ice cubes. Blend until smooth. Serve in stemmed glass garnished with kiwifruit slice. Makes 2 servings.
* Rum and tequila may be omitted for a fruity, colorful, alcohol-free drink.
