Pineapple-Berry Boats make a showy presentation for a simple fruit salad, perfect for a summer brunch or as a tropical dessert at the end of a barbecue.
3 whole pineapples
1 pint strawberries, hulled, rinsed and sliced
1/3 cup raspberry jam
1 (3-ounce) package cream cheese, softened
1 tablespoon milk
1 teaspoon finely grated lemon peel
2 teaspoons lemon juice
1/2 cup whipping cream
- Cut pineapples in half through tops (into a boat shape) leaving the spiny leaves intact. Cut out the pulp; reserve in a medium bowl. Reserve empty shells (boats) but discard the tough, inner cores.
- Chop pineapple pulp; toss with strawberries, spoon into reserved pineapple shells and refrigerate.
- Meanwhile, combine raspberry jam, cream cheese, milk, lemon peel and lemon juice in a bowl. Beat until smooth. Whip cream just until soft peaks form. Fold into cream cheese mixture; serve topping over fruit in pineapple shells.
Makes 6 servings.