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Compote Clouds

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

  1. 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 DessertDessertPineappleFruitCream CheeseCheeseDairyAlmondNutBlueberryBerryGluten FreeEasyNo-CookCookbooks
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