Breezy Bistro - Recipes for healthy, easy & fun meals

Sand Dollar Doves

Beauty Freedom Nature Peace Radiance

On The Menu:

Tomato Pesto Pizza

Ready-made basil pesto lends classic Italian garlic-and-herb flavor to this pizza that steps outside the box!

INGREDIENTS
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1/4 cup refrigerated basil pesto (from 7-oz container)
2 large plum (Roma) tomatoes, chopped
1 cup shredded Italian cheese blend (4 oz)
2 tablespoons fresh basil leaves, thinly sliced

DIRECTIONS
1. Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2. Spread pesto to within 1/2 inch of edges of dough. Top with tomatoes; sprinkle with cheese.
3. Bake 10 to 12 minutes or until crust edges are golden brown and cheese is melted. Sprinkle with basil.

Fresh Strawberry Tarts

INGREDIENTS
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
3/4 teaspoon sugar
Filling
2 1/2 cups sliced strawberries
1/2 cup strawberry glaze
6 tablespoons hot fudge ice cream topping, heated
1/3 cup frozen (thawed) whipped topping

DIRECTIONS
1. Heat oven to 450°F. Remove pie crust from pouch; place flat on work surface. Sprinkle sugar over crust; press in lightly. Cut 6 rounds from crust with 4-inch round cutter or trace 6 rounds with top of large plastic glass and cut out with sharp knife (piece scraps slightly for 6th round).
2. Spray back of muffin pan with cooking spray. Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each pastry generously with fork.
3. Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool completely, about 30 minutes.
4. Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate until thoroughly chilled, about 30 minutes.
5. Just before serving, spoon 1 tablespoon fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Garnish each with whipped topping.

Sand Dollar Doves are the five white dove forms within a Sand Dollar shell. In our story of inspiration, each Dove represents an essential lifestyle element (Beauty, Freedom, Nature, Peace & Radiance) explored through expert advice, stylish design solutions, natural living & lovely places.

Raw Fruit Roll Ups
2 large pears
3 small fuji apples
1 t cinnamon

Clean, core and dice fruit. Place in a blender and add a small amount of purified water and cinnamon, process for approx. 30 seconds. Pour mixture on teflex sheets and place trays in dehydrator. Dehydrate for 6-8 hours, remove teflex sheets and flip fruit leather over. Continue dehydrating until desired moisture is obtained. You can use any fruit of your liking. Natural! Healthy! Easy! Fun! Loved by kids!

Paradise Parfait - Tropical Fruit Parfait with Honey-Vanilla Yogurt. Quick, cool treat. Makes 5 servings

1 qt nonfat plain yogurt
2 vanilla beans
2 Tbsp honey
1 1/2 cups diced banana
1 cup diced mango
1 1/2 cups diced pineapple
1/4 cup diced dried apricots
2 oz granola

1. Split the vanilla beans lengthwise and scrape the seeds into a mixing bowl. Add yogurt and honey. Stir until well combined. Refrigerate until needed.
2. Place the diced fruits in a bowl, toss to combine.
3. Alternately layer the yogurt with the fruit mixture in 5 clear glasses.
4. Top the parfait with granola and serve immediately.
Recipe by The Culinary Institute of America

Strawberry Smoothie	Minty Fresh Smoothie	Orange Jubilee
30-60 strawberries 9-13 medium or large bananas 7-8 cups fresh squeezed orange juice 1 cup flaxseed meal Blend until Creamy.	Sweet and delicious with the mint and basil adding a nice twist. 2 medium bananas 1 medium cucumber 2 tbs fresh basil 1 tbs fresh mint 2 small peaches or 1 apple Put all ingredients in blender till creamy.	Juice from 2 valencia oranges (fresh squeezed) 10 oz frozen mango 3 oz (or more) frozen raspberries 1 young coconut water and meat 1 vanilla bean Blend
Pina Colada Fruit Dip Recipe	Tropical Fruit Frappe	Frothy Fun Delight
Ingredients 8 ounce cream cheese 2 pina colada powder packages 2 tbsp. lowfat milk 2 tbsp. sugar 2 tbsp. rum extract Directions Mix all ingredients together well. Dip fresh fruit.	1 cup honey dew melon cut up 1 cup pineapple cut up 1 cup mango cut up 1 cup strawberry halves 1 cup orange juice 2 tablespoons sugar crushed ice Mix all ingredients except ice and pineapple. Fill blender one half full with fruit mixture, add crushed ice to fill to top. Cover and blend on high speed about 30 seconds until smooth. Repeat with remaining fruit mixture. Garnish with slice pineapple.	Ingredients: 1 1/2 medium size cups of chopped pineapple 1 1/2 medium size cups of chopped mango 1 banana, peeled and chopped 500ml smooth orange juice 1 scoop vanilla ice cream 2 tbsp honey Instructions: Put banana, mango and pineapple in the blender. Next add juice and honey followed by the ice-cream. Blend for a total of 1 minute. (serves 3)