Berry Cheescake Puff Tart

1 sheet puff pastry
2 1 10 oz. bag frozen mixed berries (about 2 C.)
3 1 T. sugar
4 1 8 oz. pkg. Neufchatel low fat cream cheese; room temperature
5 2 T. lemon juice
6 ½ C. sugar
7 ¼ C. flour
8 1 egg
1. Bring the sheet of puff pastry to room temperature by letting it defrost on the counter for about 40 minutes.
2. In a small bowl, combine the berries with 1 tablespoon of sugar. Allow to defrost for at least 20 minutes or so.
3. In a mixing bowl combine the cream cheese, lemon juice and sugar. Mix until well combined.
4. Add the egg and the flour and mix again for 2-3 minutes.
5. Roll out the puff pastry to about 16x12 inches.
6. Place the pasty on a baking sheet sprayed with cooking spray.
7. Spread the cream cheese mixture onto the puff pastry, leaving about a 2 inch edge around the outside.
8. Dollop the berries on top of the cream cheese mixture.
9. Take the edges of the puff pasty and fold up and over the cream cheese mixture about 1 to 2 inches.
10. Bake at 400 degrees for 35 minute or until the tart is golden brown.

Mango Salsa

• 1 Mango, diced
• ¼ - 1/3 c. red onion, finely diced
• ¼ c. cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Combine ingredients together and set aside in the refrigerator until ready to serve.

Grilled Steak Tacos, with Mango Salsa

¼ c. orange juice (juice of 1 orange)
2 Tbs. soy sauce
2 Tbs. honey
1 ½ tsp. orange zest
½ tsp. salt
2 Tbs. vegetable oil
2 cloves garlic, minced
1 ½ - 2 Tbs. chili powder (depending on desired heat)
¼ tsp. pepper
1/8 tsp. cayenne pepper
½ tsp. oregano
1 ½ - 2 lb. flank steak
1 package Don Julio Uncooked Tortillas

Mix all of the marinade ingredients together. Score steak in 1 inch intervals. Place steak and marinade in a resealable bag. Allow to marinate for at least 4 hours. Remove steak from bag and disgard marinade. Place on grill over medium heat. Grill for 10 – 15 minutes per side, or to desired doneness. Remove from grill and cover for 5 minutes. Cut in thin slices against the grain. Place in cooked (according to directions on package) Don Julio Uncooked Tortillas and top with Mango Salsa.

Strawberry Ice Cream

2 cups sugar
1 qt. half n half
1 cup whipping cream
½ cup lemon juice
30 oz. strawberries mashed
Mix altogether and put in ice cream maker and freeze. Yummy!

Avocado & Lime Salsa

• 1 packet of Italian salad dressing, made according to package directions
• 2 avocados, peeled and diced
• 4-5 roma tomatoes, diced
• 1 can white corn, drained
• 1 can black-eyed peas, drained
• ½ of a bunch of cilantro, washed and chopped
• 2-3 limes squeezed
• 7 green onions
Mix Salad dressing in a large glass bowl. Place all remaining ingredients in salad dressing and toss. Serve with whole grain tortilla chips.

Aloha Pie

Coconut crust
Coconut ice cream (4 C ish…depends on the size of your pan)
Mango sauce
Tropical fruits 2-3 C, or desired amount
1) Scoop and spread lightly softened coconut ice cream into crust. Freeze until fully set, at least one hour.
2) Slice desired tropical fruits. (pineapple, mango, kiwi, papaya, star fruit etc) If desired, in a small bowl combine zest and juice of 1 large lime and 1 Tbs honey. Toss with fruit.
3) Just before serving, drizzle a small amount of mango sauce atop ice cream pie. Top with fruit in desired design. Slice and serve with more mango sauce. Enjoy and Aloha!

Coconut Crust
• 14 oz sweetened flaked coconut, toasted
• 2 egg whites, lightly beaten
1) Place toasted coconut in a food processor and lightly grind. Place in a bowl and stir in lightly beaten egg whites. Press into desired pan and bake 10-12 minutes at 350 degrees. Cool completely.

Mango Sauce
• 2 mangos, peeled, seeded and chopped
• 3 Tbs lemon juice
• 4 Tbs sugar
1) Combine chopped mangos, lemon juice and sugar in a bowl and puree with a stick blender. Chill until ready to use.