Total Time
20mins
Prep 20 mins
Cook 0 mins

Ingredients Nutrition

  • Pastry cream

  • 1 cup part-skim ricotta cheese
  • 2 tablespoons plain nonfat yogurt
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Fruit plate

  • 2 cups fresh fruit puree (two colors -- 1/4 cup each of mango or papaya and raspberry are the most colorful)
  • 6 cups assorted seasonal fresh fruit, sliced in different shapes (melon balls, wedges of citrus, slivers of peach, whole grapes)

Directions

  1. To make the pastry cream, blend all of the ingredients in a food processor with a metal blade until satin smooth.
  2. Refrigerate in a tightly covered container until thoroughly chilled.
  3. To make the desserts, place 2 tbsps.
  4. of each color puree on each of 8 large round plates, preferably white.
  5. Spread the puree out in an interesting pattern with the back of a spoon.
  6. Arrange 3/4 c.
  7. of the various fruits in an pattern on the top of the puree, creating a work of art on each plate.
  8. Decorate the fruit with the chilled pastry cream.
  9. For a truly exciting treat, use a pastry bag and pipe squiggles, swirls and rosettes onto the fruit.

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