Prep 15 mins
Cook 0 mins
Wonderful on strawberries, pineapple, apples and any other fresh fruit.
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup sour cream, for topping
- 1 cup whipped cream
- 1⁄4 cup brown sugar
- 1⁄4 cup white sugar
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract.
- Mix until smooth.
- Serve immediately or chill for later.
This was very popular at brunch this morning, with men and women. I made the mixture last night and refrigerated it, so I was ready to go early today. I did leave out the maple syrup, as I thought (correctly for this crowd) the brown sugar would be enough of a hint at that flavor. I added crushed pineapple, cut up bananas and cut up red grapes before I refrigerated the mixture, then dropped teaspoonfuls into little filo tarts this morning. I topped each one with a little section of grape, just to add some color to the top. Note: I didn't drain the pineapple really dry, since I had left out the syrup. I filled 30 tarts and used less than half of the mixture, so you easily could use the larger shells or have enough tarts for a large gathering, depending on the type of party. People were planning what fruit they would put into the mixture. The pineapple made it taste very refreshing and was a nice contrast to donuts and coffeecake.