The Benefits of Eating Fresh Fruit

Fresh fruit is a very important food, especially for children, as it keeps the blood pure, and the bowels regular. Next to grains and seeds, it contains the greatest amount of nutriment to a given quantity. Apples are more wholesome than any other fruit, they nourish, cool, and strengthen the body. In the past, European laborers depend largely upon them for nourishment, and if they had plenty, they could do well without meat. When apples were not that plentiful, they would miss them much more than potatoes, because they are a much more substantial food.

All fruit should be bought ripe and sound; mature full flavored fruits are invaluable as food. Preserved and dried fruits at one time were considered luxuries to be indulged in only at festivals or on holidays. Not any longer, they are more easily acquired.
Nuts are full of nutritious oil, but are generally hard to digest; they do not come under the heading of the necessities of life.

Crepes with Fresh Fruit

Ingredients

1. 1/2 cup Egg Beaters Original
2. 1-1/2 cups lowfat (1%) milk
3. 1 cup All-Purpose Unbleached Flour
4. 5 tablespoons granulated sugar, divided
5. 1/8 teaspoon salt
6. No-Stick Cooking Spray
7. 2 medium apples, cored, peeled, cut into 1-inch chunks
8. 2 medium peaches, peeled, pitted and thinly sliced
9. 1 cup fresh or frozen blueberries
10. 2 medium kiwis, peeled, chopped
11. 2 teaspoons lemon juice
12. Confectioners' sugar or Fat Free Non-Dairy Whipped Topping, optional

Directions

1. Beat Egg Beaters and milk in medium bowl with wire whisk until well blended. Add flour, 1 tablespoon granulated sugar and the salt; mix well. Spray small skillet or crepe pan with cooking spray; heat over medium heat 1 minute, or until hot. Remove from heat. Spoon 3 tablespoons batter into skillet. Immediately tilt skillet to evenly cover bottom of skillet with batter. Return to heat; cook 3 minutes on each side, or until crepe is lightly browned on both sides, turning once. Invert skillet over paper towel to release crepe. Repeat to make 6 crepes. Set crepes aside.
2. Spray large skillet with cooking spray. Add apples and peaches; cook over medium heat 10 minutes, or until crisp-tender. Add blueberries, kiwis, lemon juice and remaining 4 tablespoons granulated sugar; mix well. Cook 2 minutes, or until sugar is dissolved and mixture is heated through, stirring occasionally.
3. Spoon fruit evenly onto crepes; roll up. Garnish with the confectioners' sugar, Reddi-wip Original Whipped Light Cream or Fat Free Non-Dairy Whipped Topping , if desired.

Oven-Baked Pancake Topped With Fresh Fruit Sauce

1. Non-Stick Cooking Spray
2. 1 cup Egg Beaters Original
3. 1 cup fat free milk
4. 1 cup All-Purpose Unbleached Flour
5. 1/2 teaspoon salt
6. 2 tablespoons orange marmalade
7. 2 tablespoons firmly packed brown sugar
8. 3 medium bananas, cut into 1/4-inch-thick slices
9. 2 cups fresh strawberries, sliced
10.1 tablespoon orange extract
11. Sliced kiwi fruit and Reddi-wip Original Whipped Light Cream or Fat Free Non-Dairy Whipped Topping: optional

Directions

1. Preheat oven to 425°F. Spray 8x8-inch baking pan evenly with cooking spray. Add Egg Beaters, milk, flour and salt to blender container; cover. Blend until smooth. Pour into prepared pan.
2. Bake 20 to 25 minutes, or until pancake is puffed in center and lightly browned around edges.
3. Spray large skillet with cooking spray; heat over low heat 1 minute. Add marmalade and sugar; cook and stir until marmalade is completely melted and mixture is well blended. Add bananas and strawberries; mix lightly. Cook until heated through, stirring occasionally. (Do not allow mixture to come to a boil.) Stir in orange extract. Spoon into center of pancake. Garnish with kiwi fruit and Reddi-wip or Fat Free Non-Dairy Whipped Topping just before serving, if desired. Cut into 6 wedges.