Tuesday, May 11, 2010

Recipe: Fresh Fruit Trifle - A Side Dish for Spring & Summer Entertaining!

                3 oz. pkg. cream cheese, softened
                8 oz. carton of strawberry yogurt
                1 tbsp. sugar
                2 tsp. lemon juice
                2 cups frozen whipped topping, thawed
                ¼ tsp. almond extract

                2 cups fresh blueberries
                3 ripe peaches, peeled, sliced or 1 large can sliced peaches
                2 cups fresh strawberries, halved
                2 cups seedless green grapes
                1-20 oz. can mandarin orange segments, drained

In a small bowl, combine cream cheese, yogurt, sugar and lemon juice. Beat at medium speed until smooth. Add whipped topping and almond extract; continue beating until smooth and thick. Refrigerate.

In a large glass serving bowl (trifle bowl works best), layer blueberries, peaches and strawberries.  Spoon on half of the whipped topping mixture.  Layer on grapes and mandarin orange segments. Spoon remaining half of the whipped topping over to within one inch of edge.  Yield: approx. 24 (1/2 cup) servings. Note: Any combination of fresh or well drained canned fruit can be used.

Garnish – Strawberry flower blossoms:
 Using a sharp paring knife, carefully slice strawberry starting at tip to within 1/8 inch of the base.  Slice in alternating angles to more times. Spread the “petals” of your strawberry open and place a fresh blueberry in the center. Create as many strawberry flowers as desired for garnish.

2 photos: 

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