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Summertime Fruit Salad with Cream

Yield 8 servings (serving size: 1/2 cup fruit salad, 1 1/2 tablespoons whipped cream, and about 1 teaspoon almonds)
The whipped cream topping can be made four hours ahead if kept chilled and covered. If you don't have Chambord, use Grand Marnier, crème de cassis (black currant-flavored liqueur), or two teaspoons raspberry extract for the sugar syrup.

Ingredients

  • 1/3 cup water
  • 5 tablespoons sugar
  • 1/4 cup Chambord (raspberry-flavored liqueur)
  • 2 tablespoons fresh lemon juice
  • 2 cups diced nectarines
  • 1 cup pitted and halved sweet cherries
  • 1 cup sliced strawberries
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1/3 cup whipping cream
  • 2 teaspoons sugar
  • 1 teaspoon Chambord (raspberry-flavored liqueur)
  • 3 tablespoons slivered almonds, toasted

Nutrition Information

  • calories 163
  • caloriesfromfat 29 %
  • fat 5.3 g
  • satfat 2.4 g
  • monofat 2 g
  • polyfat 0.6 g
  • protein 1.8 g
  • carbohydrate 24.6 g
  • fiber 3.1 g
  • cholesterol 14 mg
  • iron 0.5 mg
  • sodium 5 mg
  • calcium 27 mg

How to Make It

  1. Combine 1/3 cup water, 5 tablespoons sugar, 1/4 cup Chambord, and juice in a small saucepan over medium-low heat; bring to a boil. Simmer 8 minutes or until sugar dissolves, stirring frequently. Remove from heat, and cool.

  2. Combine nectarines and next 4 ingredients (through blueberries) in a large bowl. Add sugar mixture, and toss gently to coat.

  3. Place whipping cream and 2 teaspoons sugar in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold in 1 teaspoon Chambord. Serve whipped cream over fruit, and sprinkle evenly with almonds.