Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Jennifer Martinkus
Recipe by Cooking Light July 2006

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Yield:
8 servings (serving size: 1/2 cup fruit salad, 1 1/2 tablespoons whipped cream, and about 1 teaspoon almonds)
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Ingredients

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Directions

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  • 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.

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

  • 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.

Nutrition Facts

163 calories; calories from fat 29%; fat 5.3g; saturated fat 2.4g; mono fat 2g; poly fat 0.6g; protein 1.8g; carbohydrates 24.6g; fiber 3.1g; cholesterol 14mg; iron 0.5mg; sodium 5mg; calcium 27mg.
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