LAPU-LAPU CARPACCIO

Lapu-lapu fillet
4 tablespoons sugar
salt and pepper
chopped fresh dill leaves

Mango Cream Sauce:
Ripe Mango
Mayonnaise
Lemon juice
Salt and pepper

Arrange lapu-lapu fillet in food pan then sprinkle with sugar, salt and pepper. Cover whole fillet with chopped dill leaves. Steam until cooked; set aside.

Prepare sauce: Blend all ingredients in an osterizer until smooth. Pour over lapu-lapu carpaccio.

MACAROONS

½ cup margarine
1/3 cup sugar
2 eggs
½ cup all-purpose flour
½ tsp baking powder
1 200gm pack desiccated coconut
1 can sweetened condensed milk
½ cup vanilla

Line macaroon tin cup with colored fluted paper cup. Set aside. Cream margarine and sugar n bowl until light and fluffy. Add egg and mix well. Stir in flour, baking powder, desiccated coconut, condensed milk and vanilla. Blend thoroughly. Place mixture into prepared cups and bake for about 375F preheated oven 15 to 20 minutes or until golden brown.

MANGO SWEETS

8 oz dried mango, finely cut
2 ½ cups flaked coconut
¾ cup sweetened condensed milk
2/3 cup finely chopped nuts
Cellophane (optional)

Mix mango, coconut and milk. Shape into 1-inch thick balls; roll in nuts. Cool to harden the balls. Wrap it in cellophane if desired or serve it as is.

MAGIC FINGERS

Day old bread or trimmings, cut into 1” strips
½ cup condensed milk
1 cup desiccated coconut

Roll bread strips in condensed milk; then add desiccated coconut. Place on cake racks over tray and bake in 350F oven 15 minutes or until golden brown.

HONEY YOGURT APPLES

½ cup plain yogurt
2 tablespoons honey
2 pcs apple, unpeeled and chopped
2 tablespoons wheat bran cereal

Combine yogurt and honey; spoon over apple. Sprinkle with cereal and it is ready to serve. This one easy dessert to make. Enjoy creating this dessert with kids.