Fresh Fruit with Almond Cream

Yield: 8 servings of ½ cup each

Source: Adapted from Cooking Light Cookbook, 1988, pg 230, Oxmoor House, Birmingham, AL

4 oz lowfat cream cheese

2 Tbsp honey

1 Tbsp skim milk

1 tsp almond extract

1 cup bananas, sliced

1 cup blueberries

1 cup strawberries, quartered

1 cup kiwi fruit, chunked

Combine the cream cheese, honey, skim milk, and almond extract. Process until smooth. Cover and chill while preparing the fruits.

Rinse the blueberries and strawberries under cold running water before preparing them for the salad. Drain and set on paper towel. Place the blueberries into a medium bowl. Cut the strawberries into quarters and place in the bowl with the blueberries. Peel the kiwi fruit and then cut into chunks; add the chunks to the bowl with the other fruits. Finally, slice the banana into the bowl and toss lightly to combine.

Spoon the fruit mixture into individual serving bowls. Top each serving of fruit with 1 Tbsp of the chilled almond cream cheese mixture and then garnish with fresh mint leaf. Serve immediately.

Note: You can use any combination of fresh fruits. Try sliced peaches, raspberries, plums and papaya. Experiment with cantaloupe, honeydew, strawberries and red seedless grapes.