Here is a lovely ending to a summer meal: sweet and colorful fruit topped with luscious cream cheese. Recipe is from Light and Tasty’s June/July 2005 issue. Cooking time is chilling time.

Ingredients

8 serv.

medium nectarines, sliced↗4
sugar↗1⁄4 cup
ground ginger↗1⁄2 teaspoon
lemon juice↗1 tablespoon
fresh raspberries↗2 cups
fresh blueberries↗1 cup
low-fat cream cheese↗3 ounces

Step-by-step instructions

1
Place nectarines in large bowl; combine sugar and ginger, sprinkle over nectarines, and stir gently to coat.
2
Drizzle with lemon juice, cover, and refrigerate for 1 hour, stirring once.
3
Drain nectarines and reserve liquid.
4
Gently stir raspberries and blueberries into nectarines.
5
In small mixing bowl, beat cream cheese until smooth; gradually beat in reserved liquid, spoon over fruit, and serve immediately.

Source: food.com

Original recipe ↗

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