you surely gonna love this one!
FRUIT %26amp; CREAM LAYERED SALAD
TOPPING:
3 oz. pkg. cream cheese, softened
8 oz. carton strawberry yogurt
1 tbsp. sugar
2 tsp. lemon juice
2 c. frozen whipped topping. thawed
1/2 tsp. almond extract
SALAD:
2 c. fresh blueberries
3 ripe peaches, peeled %26amp; sliced
2 c. fresh strawberries, halved
2 c. seedless green grapes
20 oz. can mandarin oranges, drained
2 tbsp. sliced almonds, toasted (opt.)
In 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 large glass serving bowl, layer blueberries, peaches and strawberries. Spoon on half of topping mixture. Layer on grapes and mandarin orange segments. Spoon remaining half of topping over top. Sprinkle with almonds.
Makes 24 (1/2 cup) servings. Contains only 80 calories per serving.
Any combination of fresh or canned fruit may be substituted.Can any body send me fruit cream recipie i can't search in net?
Ingredients for Fruit Cream
* 陆 pound stewed apricots, sweetened to taste
* 3 bananas
* 3 oranges
* 3 lemons
* 3 cups sugar
* 3 cups water
Instructions
1. Place a sieve over a large bowl, turn in the apricots, and rub all but the skin through.
2. Remove the seeds from the bananas, and sift the pulp.
3. Pour the water in gradually to help the pulp go through the strainer.
4. Squeeze the oranges and lemons, and strain into the fruit pulp.
5. Add the sugar, and, when dissolved, freeze.
6. 1/2 pint cream may be added before freezing, if desired.
7. The above will make 1 gallon.
200 ml heavy cream
1 banana
1 mango
1 apple
1 pear
6 grapes
4 strawberries
1/2 cup icing sugar
2 drops vanilla essence
* %26lt; 30 mins Desserts
* Low Protein Desserts
1. Cut fruit into small pieces (I usually dice them). Grapes can be cut horizontally into 3 parts.
2. Put the cream in a medium bowl and add sugar. Stir slowly until mixed well. Add more sugar if the taste is creamy. The taste should be sweet not creamy. Now add vanilla and mix well. Add all the fruit and mix again. Chill and serve.
3. Consume on the same day as it would end up turning sour.
4. The consistency of this dessert should not be liquid. The fruits should be well coated with the cream.
5. You can also add a number of variations of your choice such as chocolate chips or cocoa powder or almond essence--lots of other things, but we usually enjoy it plain.
6. If conscious about calories in cream , you can also substitute the cream with beaten yogurt.Can any body send me fruit cream recipie i can't search in net?
enjoy!
Fruit and Cream Crisp
Ingredients:
2 tablespoons light cream cheese
1 teaspoon sugar or Splenda庐
1/8 teaspoon vanilla extract
2/3 cup sliced or diced fresh fruit (like peaches, berries, or cherry halves)
A pinch or two of ground cinnamon
1/3 cup low-fat granola
1/8 cup light vanilla ice cream or nonfat frozen yogurt (optional)
Preparation:
Add cream cheese, sugar and vanilla to a medium/large microwave-safe dessert cup (like a Pyrex custard cup) and stir with a fork to blend. Spread cream cheese mixture evenly on bottom of the cup, then top with the fruit of choice.
Sprinkle some cinnamon over the top of your fruit, then cover with granola. Cover with a microwave-safe cover and microwave on HIGH until fruit and cream cheese are lightly bubbling (1 1/2 to 2 minutes). Serve as is or slightly cooled, or top the warm dessert with a cookie scoop of light vanilla ice cream or nonfat frozen yogurt.
*To make it in a hurry, chop the fresh fruits and mix them in a tin of 'condensed milk' !!!!
Top with cherry %26amp; serve chilled !!!!
U may top it with an icecream or kulfi of your choice too !!!!
I have a classic Fruit cream recipe that was made by my grandmom and mom. Nothing fancy and still yummy.
Ingredients:
1. Seasonal Fruits - assorted about 250 gm
2. Fresh Cream - 1/2 kg
3. Castor Sugar (or powdered sugar) - 3/4 cup or to taste
4. Dry Fruits - to garnish (Optional)
Method: (for 6 persons)
1. Use fresh cream of reputed bakery or brand.
2. Whip lightly and add the sugar.
3. Don't add the peeled and chopped fruit more than 1/2 hour before it is to be eaten.
4. Garnish with chopped nuts like almonds, cashews and raisins (optional).
see - as simple as that!! Enjoy!
hi sonu try this one
Kiwi Fruit Cream
Ingredients
1 cup Mashed ripe kiwi (about 5 small)
1 Whole kiwi
2 Eggs, separated
1 pinch Salt
2 Tbsp Cornstarch
5 Tbsp Sugar
1 tsp Vanilla
1 cup Whole milk, very hot
1/2 cup Whipping cream, whipped
Instructions
Strain mashed kiwi to remove excess juices. In double boiler, whisk egg yolks with wire whisk until creamy and yellow. Add salt, cornstarch, half the sugar, vanilla and hot milk. Beat well.
Cook over boiling water until custard thickens, about 8 minutes. Cool.
Beat egg whites until stiff, then gradually add the rest of the sugar. Fold in the cooled custard, mashed kiwi and whipped cream.
Pour into wine goblets and chill. Top each with a slice of kiwi.
Yield: 6 servings
Mango Fruit Cream
Recipe type: Fat free, cholesterol free
Preparation time: 10 minute
Ingredients:
Mango ripe, 2 large size or Mango pulp 2 cup
Low fat cream 250 g
Skim condensed milk 50 g
Mixed fruit (grapes, apple, pear, peach, orange, etc.)
2 cup, cut pieces small size.
Banana 1, chopped.
Preparation
Loose mangoes well by pressing between thumb and fingers. Squeeze the mangoes to take out juice. Do not mix water.
Take the mango juice (or mango pulp) in a grinder/mixture, add cream and condensed milk. Mix thoroughly.
Transfer the mixture in a bowl and add all the fruit pieces. Mix well.
Serve cold.
Fruit Cream
200 ml heavy cream
1 banana
1 mango
1 apple
1 pear
6 grapes
4 strawberries
1/2 cup icing sugar
2 drops vanilla essence
1. Cut fruit into small pieces (I usually dice them). Grapes can be cut horizontally into 3 parts.
2. Put the cream in a medium bowl and add sugar. Stir slowly until mixed well. Add more sugar if the taste is creamy. The taste should be sweet not creamy. Now add vanilla and mix well. Add all the fruit and mix again. Chill and serve.
3. Consume on the same day as it would end up turning sour.
4. The consistency of this dessert should not be liquid. The fruits should be well coated with the cream.
5. You can also add a number of variations of your choice such as chocolate chips or cocoa powder or almond essence--lots of other things, but we usually enjoy it plain.
6. If conscious about calories in cream , you can also substitute the cream with beaten yogurt.
----
Fruit Cream
* 陆 pound stewed apricots, sweetened to taste
* 3 bananas
* 3 oranges
* 3 lemons
* 3 cups sugar
* 3 cups water
1. Place a sieve over a large bowl, turn in the apricots, and rub all but the skin through.
2. Remove the seeds from the bananas, and sift the pulp.
3. Pour the water in gradually to help the pulp go through the strainer.
4. Squeeze the oranges and lemons, and strain into the fruit pulp.
5. Add the sugar, and, when dissolved, freeze.
6. 1/2 pint cream may be added before freezing, if desired.
7. The above will make 1 gallon.
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Kiwi Fruit Cream
1 Whole kiwi
鈥?1 Cup mashed ripe kiwi
鈥?2 Eggs
鈥?1 tsp Vanilla
鈥?1/2 Cup Whipped cream
鈥?1 Cup Whole milk
鈥?2 tbsp Cornstarch
鈥?5 tbsp Sugar
鈥?Salt
鈥?Remove excess juices from mashed kiwi by straining.
鈥?Beat egg yolks with the wire whisk in a double boiler until creamy and yellow.
鈥?Add cornstarch, half the sugar, salt, hot milk and vanilla.
鈥?Beat again well.
鈥?Simmer the mixture for about 8 minutes over boiling water.
鈥?Cool it when thick.
鈥?Beat egg white until it turns stiff.
鈥?Slowly add rest of the sugar.
鈥?Mix the mashed kiwi, cooled custard and whipped cream.
鈥?Pour the preparation into wine goblets.
鈥?Chill it and top with kiwi slices.
鈥?Kiwifruit cream is ready.
carmex balm
