Almond Cream With Fruit Recipes

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FRUIT-TOPPED ALMOND CREAM



Fruit-Topped Almond Cream image

Fruit-Topped Almond Cream is a light and refreshing dessert. The recipe comes from Donna Friedrich of Fishkill, New York. "It's delicious with berries, but it can be made all year using whatever fruit is available," Donna informs.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

1 package (3.4 ounces) instant French vanilla pudding mix
2-1/2 cups cold milk
1 cup heavy whipping cream
1/2 to 3/4 teaspoon almond extract
3 cups assorted fruit (strawberries, grapes, raspberries, blueberries, mandarin oranges)

Steps:

  • In a large bowl, combine pudding mix and milk. Beat on low speed for 2 minutes; set aside. , In a small bowl, beat cream and extract until stiff peaks form. Fold into pudding. Spoon into a shallow 2-qt. serving dish. Chill. Top with fruit just before serving.

Nutrition Facts : Calories 222 calories, Fat 14g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

MIXED FRUIT ALMOND TART



Mixed Fruit Almond Tart image

This is one of those recipes where the nutty crust and the almondy pastry cream provide the perfect vehicle for a stunning (and tasty!) fruit tart. I love to use tart kiwis with blueberries and raspberries. They are the trio that makes for tart and sweet at the same time. The almonds in the layers and on top make this colorful dessert irresistible.

Provided by Fisher® Nuts

Time 40m

Yield 12 servings

Number Of Ingredients 14

3/4 stick (6 tbsp.) unsalted butter, melted
1 1/2 cups (12-14 oz.) Fisher® Sliced Almonds, finely ground
1 3/4 cup sugar
1/4 cup sugar
2 tbsp. all-purpose flour
4 large egg yolks
1 cup whole milk
1/4 tsp. almond extract
The topping:
1/4 apricot jam, melted
1 medium kiwi, peeled and sliced into 1/4 inch slices
1/2 pint raspberries
1/2 pint blueberries
1/4 cup (1 oz.) Fisher® Sliced Almonds

Steps:

  • Preheat the oven to 375°F. Make the crust: Grease the sides and bottom of a 9-inch tart pan with nonstick cooking spray. Place the nuts into the bowl of a food processor. Pulse until nuts are finely ground. Add remaining butter and sugar and pulse until the dough resembles coarse crumbs. Use your fingers and the flat bottom of a drinking glass to press the dough into an even layer in the bottom and up the sides of a 9-inch tart pan. Place the pan in the center of the oven and bake until the tart is firm and golden brown, 12-15 minutes. Set aside. Make the almond cream: Whisk the sugar, flour and egg yolks until thick and smooth in a medium bowl. Bring the milk and almond extract to a gentle boil in a medium saucepan over medium heat. Pour about 1/2 of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the pot. Cook over medium heat, stirring with a wooden spoon, until the mixture thickens, 5-8 minutes. Stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap so that it doesn't form a "skin". Refrigerate until completely cooled. Assemble the tart: Place the tart bottom on a serving platter. Spoon the pastry cream on top. Arrange the kiwi slices, raspberries and blueberries on top of the pastry cream and brush with the jam until the fruit is coated with it. Sprinkle with the remaining 1/4 cup of sliced almonds.

ALMOND CREAM FRUIT TARTELETTES



Almond Cream Fruit Tartelettes image

Provided by Food Network

Categories     dessert

Number Of Ingredients 11

1 recipe cookie dough crust, above
1/4 pound almond paste
1/4 cup sugar
1 egg yolk
1 teaspoon grated lemon zest
1/2 stick unsalted butter, softened
1 egg
3 tablespoons flour
6 dozen 1/2-inch friut pieces, sour cherries, raspberries, blueberries, etc...
1/2 cup sliced almonds
Confectioners' sugar

Steps:

  • Follow the directions above for tartelette dough. After pressing in pans, set aside (do not bake.)
  • Preheat oven to 350 degrees. For the filling: Combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in egg. Continue beating until light. Stir in flour. Arrange 2 or 3 pieces of fruit in each raw dough lined pan. Pipe on almond filling to cover. Sprinkle the sliced almonds evenly over the filling. Bake for 25 minutes or until the dough is baked through and filling is set. Cool in pans, unmold and dust with confectioners' sugar.

PUFF-PASTRY FRUIT TART WITH ALMOND CREAM



Puff-Pastry Fruit Tart with Almond Cream image

Provided by Jackie O'Halloran

Categories     Fruit     Dessert     Bake     Quick & Easy     Almond     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1/2 17 1/4-ounce package (1 sheet) frozen puff pastry sheets, thawed
1 egg, beaten to blend (glaze)
1 7-ounce package almond paste
3 tablespoons whipping cream
1/2 cup apricot jam
1/4 teaspoon ground ginger
Sliced assorted fresh fruit (such as kiwi fruit, strawberries and bananas)

Steps:

  • Preheat oven to 400°F. Cut 3/4-inch-wide strip off each side of pastry and reserve. Roll out pastry square on work surface to 9 1/2-inch square. Brush edges of square with egg glaze. Arrange 3/4-inch-wide strips atop edges, forming raised border. Brush border with glaze. Pierce center of pastry all over with fork. Bake until pastry is golden brown about 25 minutes.
  • Meanwhile, blend almond paste and cream in processor until almost smooth. Spoon almond filling into center of tart and spread evenly. Bake 5 minutes. Transfer to rack and cool.
  • Melt jam with ginger in heavy small saucepan over low heat, stirring frequently. Arrange fruit decoratively atop tart. Brush jam glaze over fruit. Cut tart into squares and serve.

ALMOND DIP FOR FRESH FRUIT



Almond Dip for Fresh Fruit image

A creamy and virtually fat free dip. This recipe was clipped out of a magazine but now I can't remember which one! I believe this may be a Philadelphia Brand Cream Cheese recipe, though.

Provided by Vino Girl

Categories     Dessert

Time 15m

Yield 26 tablespoons, 26 serving(s)

Number Of Ingredients 6

8 ounces fat free cream cheese, softened
1/2 cup nonfat sour cream
1/3 cup sugar
3 tablespoons skim milk
1/4 teaspoon almond extract
fresh fruit

Steps:

  • Mix cream cheese on medium speed until smooth.
  • Mix in sour cream thoroughly.
  • Mix in sugar, milk and almond extract.
  • Refrigerate.
  • Serve with assorted fresh fruit.

Nutrition Facts : Calories 23.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 52.1, Carbohydrate 3.9, Sugar 3, Protein 1.6

ALMOND-BARLEY PORRIDGE WITH FRUIT



Almond-Barley Porridge with Fruit image

Provided by Anders Braathen

Yield 8 Servings

Number Of Ingredients 12

Compote:
1/2 cup sugar
3/4 cup dried cherries, divided
Porridge:
1/2 cup sliced blanched almonds, divided
4 cups whole milk
3/4 cup pearl barley
1/2 teaspoons kosher salt
1 vanilla bean, split lengthwise
3 ounces white chocolate, chopped
3 tablespoons sugar
1 cup heavy cream

Steps:

  • Compote:
  • Bring sugar, 1/2 cup cherries, and 1 1/2 cups water to a simmer in a small saucepan over medium-low heat. Cook, stirring often and mashing fruit, until cherries start to fall apart, 15-20 minutes. Add remaining 1/4 cup cherries and cook, stirring, until plumped, 5-8 minutes. Let cool. Cover and chill if making ahead (up to 1 week), but bring to room temperature before serving.
  • Porridge:
  • Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5-7 minutes. Let cool.
  • Combine milk, barley, and salt in a medium saucepan. Scrape in vanilla seeds and add pod. Bring to a boil; reduce heat and simmer, stirring often and adding a little water if mixture gets too thick before barley is cooked, until barley is very tender and porridge is the consistency of oatmeal, 40-50 minutes.
  • Add white chocolate and sugar off heat, stirring to melt chocolate and dis- solve sugar. Let cool. Remove vanilla pod.
  • Whisk cream in a large bowl to soft peaks. Fold into porridge in 2 additions; stir in half of almonds. Serve topped with compote and remaining almonds.

ALMOND CREAM



Almond Cream image

This almond cream recipe makes for a delicously sweet and nutty filling for any number of delicious pastries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1 large egg
1 cup finely ground blanched almonds
3 tablespoons dark rum
1 teaspoon pure almond extract
1 tablespoon all-purpose flour

Steps:

  • In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Will keep refrigerated in an airtight container for up to 1 week.

SUMMER FRUIT TART FROM ALMOND BREEZE®



Summer Fruit Tart from Almond Breeze® image

Bring summertime flavor anywhere with this easy mixed berry tart with almondmilk vanilla custard.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 50m

Yield 8

Number Of Ingredients 9

1 egg
1 tablespoon cornstarch
1 tablespoon maple syrup
1 cup Unsweetened Vanilla Almond Breeze Almondmilk
1 prepared tart shell
½ cup sliced fresh strawberries
½ cup fresh raspberries
½ cup fresh blueberries
½ cup fresh blackberries

Steps:

  • To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
  • Pour custard into tart crust and top with fruit.
  • Refrigerate 30 minutes before serving.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 15 g, Cholesterol 23.3 mg, Fat 3.5 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 92.3 mg, Sugar 6.3 g

ALMOND CREAM WITH FRUIT



Almond Cream With Fruit image

Make and share this Almond Cream With Fruit recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 8m

Yield 6 serving(s)

Number Of Ingredients 5

1 (3 1/2 ounce) package French vanilla instant pudding
2 1/2 cups cold milk
1 cup whipping cream
1/2 teaspoon almond extract
3 cups mixed fruit (strawberries, raspberries, blackberries, grapes, blueberries, mandarin oranges, kiwi, all work well)

Steps:

  • In lg bowl, combine pudding mix and milk.
  • Beat on low for 2 minutes.
  • In sm bowl, beat cream with extract until stiff.
  • Fold into the pudding.
  • Spoon into a 2 qt serving dish.
  • Chill.
  • Top with fruit before serving.

Nutrition Facts : Calories 385.9, Fat 18.7, SaturatedFat 11.6, Cholesterol 68.6, Sodium 299.6, Carbohydrate 51.1, Fiber 2.4, Sugar 15, Protein 5.9

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