FRUIT AND FLUFF

You can reduce the calories in this fruity recipe by using light versions of the cream cheese, whipped topping and marshmallow crème.

8 oz. plain cream cheese, softened

8 oz. whipped topping, thawed if the frozen kind

1/2 C powdered sugar

1/2 C marshmallow creme

1 C miniature marshmallows

1 C diced peaches

1 C red or black raspberries

1 C blueberries

1 Tbs lemon juice plus 1 tsp. water

2 tsp. sugar

Pinch or two of nutmeg and/or cinnamon-sugar to taste

3 Tbs. crushed almonds or pecans for garnish (optional)

Line a cookie sheet with waxed paper or parchment paper. Beat the softened cream cheese with the powdered sugar until light and fluffy. Add the whipped topping and stir in the marshmallow creme. Beat until smooth. Fold in the marshmallows until blended. Place a 1/2 cup or so of the mixture onto the cookie sheet, so that you have 8 mounds, taking up most of the sheet. With a spoon, spread each mound into a 3" circle and then make a well in the center. Freeze the mounds (takes at least 3 hours.)

Meanwhile, mix the lemon juice, sugar and a pinch of the seasonings in a medium bowl. Add the fruits and combine gently, coating with the lemon mix. Add more cinnamon or nutmeg to taste. Stand, covered, at room temperature, stirring occasionally to blend flavors and coat with lemon juice.

To serve, place the frozen shells at room temperature for 15 minutes to defrost. Top with the fresh fruit mixture, garnish with nuts, and serve. Makes 8 desserts.

NOTE: A sprig of fresh mint is a festive garnish.

FRUIT TRIFLE

To lighten the calorie load of this rich dessert, use angel food cake, sugar-free pudding, light whipped cream and omit the sherry or liqueur.

1 pretty glass bowl, about 8 inches around and deep enough to layer the trifle

1 prepared yellow cake mix (or buy a pound cake or sponge cake)

6 C strawberries, raspberries, blueberries, peaches, bananas or any combination (fresh or frozen)

1/4 C sugar

1 packet vanilla pudding mix, prepared

1/4 C sherry or liqueur (any kind you like)

1 C raspberry, passion fruit or apricot jam (or use a favorite tart jam)

2 C whipped topping

1/2 tsp almond OR vanilla extract

additional whole berries or fruit for decorating

Blend the almond or vanilla extract with the whipped topping.

Cut the cake into slices (don’t have to be even). Cut fruit into 1/2-inch pieces, as needed. Toss fruit with the sugar in a medium bowl.

Arrange half of the cake pieces to cover the bottom of the bowl and add about half of the sherry or liqueur over them as evenly as possible. Next, spread the cake pieces with half of the jam, then top with half of the prepared fruit. Cover the fruit with half of the vanilla pudding, followed by half of the whipped cream mix.

Repeat the layers using the remaining cake, liqueur, jam, fruit and pudding.

Lastly, cover the top of the trifle completely with the remaining whipped cream. Decorate with additional whole berries or fruit pieces. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to blend flavors. Serves12.