Summer Stone Fruit and Melon Salad Parfaits
with Yogurt-Berry Puree, Crunchy Granola & Low-Fat Whipped Cream
Although any truly ripe fruit will work in this dessert, look for items that are at their peak of availability and freshness for the best results. Right now, cherries, nectarines, plums and other stone fruit are a good way to go, as well as specialty melons of all colors and sizes. Be sure to use several different varieties of fruit for greater flavor, color and texture. Recipe makes enough for a crowd.
Yields approx 12 servings
Ingredients:
1 lb. Cherries, stemmed and pitted, halved
3 Nectarines, ripe, pitted, cut into bite-sized pieces
3 Plums or Pluots, ripe, pitted, cut into bite-sized pieces
3 Peaches, ripe, pitted, cut into bite-sized pieces
1/2 of two different kinds of Variety Melons, ripe, cut into bite-sized pieces
1 Orange, juice of
1/4 cup Sugar, granulated
As Needed: Berry or Banana-Flavored Smoothie (for sauce)
As Needed: Cereal or Granola (I like lighter blends, with Puffed Rice and Almonds for example)
As Needed: Low-Fat Whipped Cream
As Needed: Mint Sprigs
Directions:
Combine first group of fruit items, sugar and orange juice in a large mixing bowl and toss well. Chill for 1 hour. Re-toss and spoon mixture into chilled serving glasses. Drizzle on smoothie. Top with a sprinkling of cereal. Add whipped cream and garnish with fruit slices and mint, if desired.
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