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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
1 cup part-skim ricotta cheese |
2 tablespoons plain nonfat yogurt |
3 tablespoons sugar |
1 teaspoon vanilla extract |
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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