Summertime Fruit Salad with Cream

(originally made 7/12/2006)

Ok, I have to admit, I took liberties with this recipe all over the place. I have had about 2T of Chambord in my fridge forever, so I scaled it down to one serving. I had to cheat with the lemon juice and whipping cream. Didn't have raspberries on hand, so just used a little bit more of each of the other fruits.

The RESULT: Delicious! I'm eating it with a Special K Eggo waffle that I cut up in bite size pieces and tossed with the mixture. It soaked up the extra "juice" and made it a little more hearty for breakfast :)

My changes for small scale recipe:

Summertime Fruit Salad with Cream

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1T water
3/4T tablespoon sugar
1T Chambord
Couple drops LEMON EXTRACT
1 diced nectarine
about 8 pitted and halved sweet cherries
about 4 sliced strawberries
1 cup fresh raspberries (left out)
1/4c fresh blueberries

1/3 cup whipping cream
2 teaspoons sugar
1 teaspoon Chambord
(For this I used canned whipped cream and stirred in a 1/4t of the Chambord, left out the sugar)
3 tablespoons slivered almonds -- toasted (omitted, don't keep nuts in the house, DS & DH both allergic)

Combine 1/3 cup water, 5 tablespoons sugar, 1/4 cup Chambord, and juice in a small saucepan over medium-low heat; bring to a boil. Simmer 8 minutes or until sugar dissolves, stirring frequently. Remove from heat, and cool.

Combine nectarines and next 4 ingredients (through blueberries) in a large bowl. Add sugar mixture, and toss gently to coat.

Place whipping cream and 2 teaspoons sugar in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold in 1 teaspoon Chambord. Serve whipped cream over fruit, and sprinkle evenly with almonds.

Yield: 8 servings (serving size: 1/2 cup fruit salad, 1 1/2 tablespoons whipped cream, and about 1 teaspoon almonds)

CALORIES 163(29% from fat); FAT 5.3g (sat 2.4g,mono 2g,poly 0.6g); PROTEIN 1.8g; CHOLESTEROL 14mg; CALCIUM 27mg; SODIUM 5mg; FIBER 3.1g; IRON 0.5mg; CARBOHYDRATE 24.6g

Cooking Light, JULY 2006


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