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It is  summertime folks and time to cool off while having fun in your garden!

Pineapple Lassi
1 cup ripe, fresh pineapple (peeled and diced)
1/2 cup plain,yogurt
/1/2 cup water
2 tbsp sugar
1 cup ice cubes
Place all ingredients in an electric blender or food processor and blend until smooth. Pour into chilled glasses and serve immediately.

Fruit & Nut Salad
Red apples, (your favorite kind) unpeeled and cut in bite sizes
Nuts, (pecans or peanuts, etc.)chopped
Cabbage, shredded fine or chopped
Carrots, shredded
Lemon juice

Toss apples with lemon juice and mix in other ingredients. Toss with the following dressing:
Mix Sour cream, Cinnamon and Honey

Mango Salsa
1 large Mango; peeled -- 1/4" cube
1/4 cup Red bell pepper -- 1/4" diced
1 1/2 tbsp Fresh basil -- chopped fine
1 1/2 tbsp Red wine vinegar
2 tsp lime juice
1/2 tsp sugar
1 Jalapeno pepper (optional)

In a medium bowl, combine all ingredients. Mix well. Let stand at room temperature a half hour before serving or refrigerate up to 24 hours. This does not hold up well and should be used quickly.

Mango Souffle
3-6 Tablespoons Powdered Sugar
1 tin mango pulp
2 packets Plain Knox Gelatin
2 1/2 cups water
1 12 oz Extra Creamy Cool Whip
3 Egg whites beaten until stiff(optional)
Heat the 2 1/2 cups of water to warm. Add the gelatin. Mix well until the gelatin is dissolved. Add the sugar. Keep aside. Let it cool completely.
Place the cool whip in a glass or stainless steel bowl. Place this bowl over ice. Add the Mango pulp. Mix the cooled gelatin mixture. Now fold in the egg whites until they are folded in well.
Remove in a serving container. Let it set overnight. Serve with a few fresh mango slices.

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