Prep 20 mins
Cook 0 mins
My recipe source is the Turbana Corp. As written, the recipe calls for fruit cocktail ... BUT I like to use fresh fruit (when in season), buy a sml jar of cherries to garnish & only use fruit cocktail as a last resort. This dish works well as part of a brunch menu, luncheon dish or dessert & can be paired w/a cookie or sml serving of pound cake when used as a dessert. Enjoy!
- 2 (15 ounce) cans fruit cocktail (drained, cherries removed & reserved)
- 5 bananas, sliced
- 1⁄4 cup Grand Marnier (or another orange liqueur)
- 1⁄2 cup orange juice
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup papaya (puree in blender)
- 1⁄4 cup fresh cream
- Combine drained fruit cocktail + banana slices & set aside.
- Use a blender or hand-held whipper/blender tool to combine the remaining ingredients (a smooth sauce is obtained when papaya purée is prepared in a blender).
- Spoon fruit/banana mix into 6 cocktail glasses & pour purée sauce over fruit. Garnish w/reserved cherries & mint leaves.
Mmmmm, this was creamy, dreamy, and liquory! We used canned peaches in lieu of fruit cocktail, and mango for papaya (papaya's are very hard to find). This is a really fun drink to make, and fun to spoon out the treats at the bottom. Thanks twissis. :)
We (mostly I) had this for dessert last night. I ignored the fruit cocktail & used a combo of bananas, orange segments and grape halves instead. Papayas must be in short supply as I couldn't find one so I subbed mango. For the cream I used fat-free half and half. The sauce was wonderful & I loved the Grand Marnier addition! Thanks MP!