Compote Clouds

Name: Compote Clouds
Yield: serves 8
Ingredients: One 8-ounce package cream cheese, at room temperature; 7 tablespoons sugar; One 8-ounce can crushed pineapple, drained, juice reserved; 1 cup heavy cream; 1/2 cup slivered almonds, toasted; 1/2 cup fresh blueberries; 1/4 cup drained maraschino cherry halves

December 14, 2011

Recipe information

Yield
serves 8

Ingredients

One 8-ounce package cream cheese, at room temperature

7 tablespoons sugar

One 8-ounce can crushed pineapple, drained, juice reserved

1 cup heavy cream

1/2 cup slivered almonds, toasted

1/2 cup fresh blueberries

1/4 cup drained maraschino cherry halves

Preparation

Beat the cream cheese with 3 tablespoons of the sugar until fluffy. Gradually add 1/4 cup of the reserved pineapple juice and continue to beat until smooth. In another bowl, beat the cream with the remaining 4 tablespoons of sugar until it forms stiff peaks. Fold the whipped cream into the cream cheese mixture along with the pineapple, almonds, blueberries, and cherries. Refrigerate for 2 to 3 hours, or until well chilled. For a very pretty dessert, spoon the “clouds” into a stemmed glass compote.

Paula Deen's Kitchen Classics

TagsFruit Dessert Dessert Pineapple Fruit Cream Cheese Cheese Dairy Almond Nut Blueberry Berry Gluten Free Easy No-Cook Cookbooks

Recipe notes

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