Fruit Fillings Recipes

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FRUIT-FILLED CUPCAKES



Fruit-Filled Cupcakes image

Kids really love the fruity surprise tucked inside these sweet and tender cupcakes. And because the recipe is so easy and quick, they'd probably love to help make and frost them! -Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2 dozen.

Number Of Ingredients 7

1 package strawberry cake mix (regular size)
2 cups sour cream
2 large eggs
1/3 cup strawberry preserves
1 can (16 ounces) vanilla frosting, divided
Red food coloring, optional
Red nonpareils and pink jimmies, optional

Steps:

  • In a large bowl, combine the cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Place 27 paper or foil liners in heart-shaped or standard muffin tins. (If using standard tins, tuck a 1/2-in. foil ball or marble between the liner and cup to form a heart shape.) Fill cups half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , If desired, place a third of the frosting in a small bowl; tint pink with red food coloring. Frost cupcakes with white frosting; if desired, pipe edges with pink frosting. Decorate with nonpareils and jimmies if desired.

Nutrition Facts : Calories 205 calories, Fat 8g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 173mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.

FRUIT FILLINGS



Fruit Fillings image

Yield makes enough for 8 fruit turnovers

Number Of Ingredients 0

Steps:

  • Peel, core, and cut 2 medium pears into 1/2-inch dice. In a medium bowl, combine the pears with 2 tablespoons cornstarch, 2 teaspoons freshly squeezed lemon juice, 1/2 teaspoon five-spice powder, a pinch of salt, and 2 teaspoons sugar.
  • In a small bowl, stir together 3 tablespoons freshly squeezed lemon juice with 1 tablespoon cornstarch; set aside. In a small saucepan, combine 3/4 cup fresh raspberries, 1 1/4 cups sugar, and a pinch of salt. Cook, stirring, over medium heat until mixture begins to simmer. Stirring constantly, add the cornstarch mixture, and simmer, stirring occasionally, until mixture has thickened, 8 to 10 minutes. Transfer to a bowl, and refrigerate until chilled. Meanwhile, cut 1 medium peach into 1/2-inch dice, and place in a medium bowl. Strain raspberry mixture into the saucepan, then add 3/4 cup raspberries. Cook until bubbling and thickened. Let cool, then stir into the peaches.
  • Slice 10 fresh sage leaves into fine julienne; set aside. In a small saucepan, combine 1 cup fresh blueberries, 3 tablespoons freshly squeezed lemon juice, and a pinch of salt. Cook over medium heat until blueberries begin to burst. Stir in 3/4 cup sugar, and simmer until mixture thickens enough to coat the back of a spoon, 6 to 8 minutes. Transfer mixture to a medium bowl, and refrigerate until well chilled. Stir 1/2 cup blueberries into chilled blueberry sauce. Follow instructions for filling turnovers, sprinkling the blueberry filling with 1 teaspoon sage.

FRUIT 'N' CREAM CREPES



Fruit 'n' Cream Crepes image

Ruth Kaercher, Hudsonville, Michigan, sent this creamy crepes recipe.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup 2% milk
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1-1/2 teaspoons confectioners' sugar
1/4 teaspoon baking powder
Dash salt
2 teaspoons butter, divided
FILLING:
2 ounces cream cheese, softened
3 tablespoons plus 1/2 teaspoon confectioners' sugar, divided
4 teaspoons 2% milk
1/8 teaspoon vanilla extract
1/3 cup each fresh blueberries, strawberries and raspberries

Steps:

  • In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed., For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar.

Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 273mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein.

FRUITY CREAM CHEESE FILLING



Fruity Cream Cheese Filling image

This simple filling recipe is combined with sweet dough to make a pastry I am proud to serve to company. -Jenny Reece, Lowry, Minnesota

Provided by Taste of Home

Time 5m

Yield about 3/4 cup.

Number Of Ingredients 5

6 ounces cream cheese, softened
1/4 cup sugar
1 tablespoon butter, softened
1 teaspoon lemon juice
1/4 cup strawberry jam or preserves of your choice

Steps:

  • In a small bowl, beat the cream cheese, sugar, butter and lemon juice until smooth. Use for Braided Coffee Cake or Coffee Cake Ring. Refer to each coffee cake recipe for directions on adding jam.

Nutrition Facts :

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