Raspberries and Cream Fruit Salad

12 ounces fresh or frozen unsweetened raspberries
2 tablespoons raspberry jam
1 tablespoon kirsch (optional)
1/2 cup chilled whipping cream
2 tablespoons sugar
1/4 teaspoon vanilla extract
1/2 cup sour cream
4 peaches or nectarines
6 large strawberries, sliced
1 1/2 cups blueberries
Fresh mint (optional)

In blender or food processor, puree raspberries and jam.

Press puree through sieve to remove seeds. Stir in kirsch. Cover and chill.

In small chilled bowl, beat cream, sugar and vanilla until soft peaks form. Fold in sour cream by hand.

Divide cream mixture and spread in half circle over bottom of 6 dinner plates. Spoon raspberry sauce over other half of plate to complete circle. Slice peaches and brush or toss with lemon juice to prevent darkening. Divide and arrange peaches, strawberries and blueberries in a decorative pattern over the sauces. Garnish with fresh mint, if desired.

Makes 6 servings.

Ninja Professional Blender

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