Fruit With Whipped Topping Recipes
SUMMER FRUIT SALAD WITH WHIPPED CREAM
The whipped cream topping can be made 4 hours ahead if chilled and covered. Can substitute Grand Marnier® for Chambord®, or use raspberry extract.
Provided by gagund
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Stir water, 5 tablespoons sugar, 1/4 cup raspberry-flavored liqueur, and lemon juice together in a saucepan over medium-low heat. Bring the mixture to a boil, reduce heat to low, and simmer, stirring frequently, until the sugar dissolves completely, about 8 minutes. Set aside to cool.
- Mix nectarines, cherries, strawberries, raspberries, and blueberries in a large bowl. Pour the cooled sugar mixture over the fruit and toss gently to coat.
- Beat heavy whipping cream and 2 teaspoons sugar in a bowl with an electric hand mixer on high until stiff peaks form. Fold 1 teaspoon raspberry-flavored liqueur into the whipped cream; spoon over the fruit salad and sprinkle evenly with almonds.
Nutrition Facts : Calories 167.6 calories, Carbohydrate 26.3 g, Cholesterol 13.6 mg, Fat 5.5 g, Fiber 3.1 g, Protein 1.7 g, SaturatedFat 2.4 g, Sodium 5.3 mg, Sugar 21.3 g
WHIPPED FRUIT ICING RECIPE
The fruit flavor choices with this whipped icing are limitless. Besides flavor options, this recipe can be made calorie-free and/or from-scratch, too.
Provided by Carroll Pellegrinelli
Categories Cakes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- In a large bowl, mix the water with the preserves and/or the curd.
- Stir in the whipped topping and the powdered sugar.
- If frosting two cake layers, begin by placing one layer on the serving plate.
- Frost the top of that layer with 1/3 of the icing.
- Place the second layer on top of the first layer. Frost the top of the cake with 1/2 of the frosting. Frost the sides of the cake with the remaining frosting.
- Place the cake in the refrigerator for at least an hour prior to serving.
- Any leftover cake must be stored in the refrigerator.
Nutrition Facts : Calories 124 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, Sodium 9 mg, Sugar 18 g, Fat 5 g, ServingSize 3-1/2 cups (12 servings), UnsaturatedFat 0 g
SUPER EASY FRUIT DIP
This is a fruit dip that's very easy! Blend your favorite yogurt flavor with frozen whipped topping and dip! I use slices of Granny Smith, Golden and Red delicious apples, white & red grapes, orange sections, strawberries, kiwi fruit and pineapple chunks for a platter.
Provided by CARMEN FREYER
Categories Appetizers and Snacks Dips and Spreads Recipes Fruit Dip
Time 35m
Yield 32
Number Of Ingredients 2
Steps:
- In a medium bowl, blend the whipped topping and yogurt. Chill in the refrigerator 30 minutes before serving.
Nutrition Facts : Calories 26.7 calories, Carbohydrate 2.1 g, Cholesterol 0.4 mg, Fat 1.9 g, Protein 0.5 g, SaturatedFat 1.6 g, Sodium 6.7 mg, Sugar 2.1 g
WHIPPED CREAM TOPPING
My grandma does not allow cool whip in her house and this is a simple recipe she has always used. Adjust the sugar and vanilla to taste, but the amounts listed are a good place to start. The imitation vanilla will make the topping taste a little bit more like cool whip if that is what you are going for.
Provided by PDXpilot
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Chill bowl and beaters in the freezer for at least 5 minutes.
- Whip cream until soft peaks form.
- Add sugar and vanilla.
- Whip mixture until stiff peaks form.
- Recipe makes enough to cover a 9" pie.
FRUIT PLATTER WITH WHIPPED RICOTTA
You can use any assortment of farmers' market and tropical fruits for this impressive brunch spread. Bonus: you can make all the accompaniments in advance: juicy poached peaches, creamy ricotta flavored with vanilla and maple syrup, and subtly sweet digestive biscuits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Poached Peaches: Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week. (Makes about 2 cups.)
- Whipped Ricotta: Puree ricotta, vanilla, and maple syrup in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. (Makes 2 cups.)
- Fruit Platter: Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and digestive biscuits.
FRUIT SALAD WITH RASPBERRY WHIPPED TOPPING
I found this recipe on the internet and thought it sounded good, and that the presentation would be nice(I have not yet actually made it.) Would probably look nice served in little dessert dishes for a brunch or something.I am not sure of the servings,so i am guessing.
Provided by Rhonda J
Categories Melons
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add fruit to bowl and mix (Add banana just before serving).
- In separate bowl, beat together yogurt& whipped topping.
- Add a dollop of topping to fruit when serving.
Nutrition Facts : Calories 425.6, Fat 13.8, SaturatedFat 8.3, Cholesterol 44.5, Sodium 124.8, Carbohydrate 76.3, Fiber 5.9, Sugar 63.1, Protein 6.8
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