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    You are in: Home / Recipes / Summer Surprise Dessert Recipe
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    Summer Surprise Dessert

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Tweeky's Note:

    This recipe came from a "Dear Abby" column in the daily paper a short while back when someone was requesting a copy of her "family favorite" dessert recipe. Prep time is an estimate.

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    Ingredients:

    Serves: 12-16

    Yield:

    dish

    Units: US | Metric

    Directions:

    1. 1
      In 9x12-inch glass dish, combine fruit and mix well.
    2. 2
      Sprinkle brown sugar over the fruit.
    3. 3
      Top with sour cream.
    4. 4
      Cover with plastic wrap; refrigerate 3 to 4 hours.
    5. 5
      The sour cream will seep through the brown sugar to the fruit.
    6. 6
      To serve: gently stir the fruit; spoon into sherbet glasses.
    7. 7
      TIP: Any combination of fruits may be used: fresh plums, kiwi, raspberries, pitted bing cherries, etc.
    8. 8
      However, fresh peaches, fresh grapes, and fresh blueberries are a necessity.
    9. 9
      Frozen or canned fruits are not recommended.

    Ratings & Reviews:

    • on May 23, 2010

      55

      Great late night snack. Although I did not have grapes I substituted fresh raspberries in their place. I did use frozen peach slices and Balkan (thick) yogurt for the sour cream to be corn free! I followed the rest adding a little bit of banana that needed using up. (no it wasn't brown or mushy).

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2009

      55

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    Nutritional Facts for Summer Surprise Dessert

    Serving Size: 1 (79 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 168.2
     
    Calories from Fat 69
    41%
    Total Fat 7.6 g
    11%
    Saturated Fat 4.4 g
    22%
    Cholesterol 19.9 mg
    6%
    Sodium 36.3 mg
    1%
    Total Carbohydrate 25.3 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 23.9 g
    95%
    Protein 1.1 g
    2%

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