Categorized | Recipes

Posted on 14 July 2010 by KWBG

FRUIT & CREAM LAYERED SALAD by CK

TOPPING:

3 oz. pkg. cream cheese, softened
8 oz. carton strawberry yogurt
1 tbsp. sugar
2 tsp. lemon juice
2 c. frozen whipped topping. thawed
1/2 tsp. almond extract

SALAD:

2 c. fresh blueberries
3 ripe peaches, peeled & sliced
2 c. fresh strawberries, halved
2 c. seedless green grapes
20 oz. can mandarin oranges, drained
2 tbsp. sliced almonds, toasted (opt.)

In small bowl, combine cream cheese, yogurt, sugar and lemon juice. Beat at medium speed until smooth. Add whipped topping and almond extract; continue beating until smooth and thick. Refrigerate.

In large glass serving bowl, layer blueberries, peaches and strawberries. Spoon on half of topping mixture. Layer on grapes and mandarin orange segments. Spoon remaining half of topping over top. Sprinkle with almonds.

Makes 24 (1/2 cup) servings. Contains only 80 calories per serving.

Any combination of fresh or canned fruit may be substituted.

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