Recipe information
Yield
serves 8
Ingredients
One 8-ounce package cream cheese, at room temperature
7 tablespoons sugar
One 8-ounce can crushed pineapple, drained, juice reserved
1 cup heavy cream
1/2 cup slivered almonds, toasted
1/2 cup fresh blueberries
1/4 cup drained maraschino cherry halves
Preparation
Beat the cream cheese with 3 tablespoons of the sugar until fluffy. Gradually add 1/4 cup of the reserved pineapple juice and continue to beat until smooth. In another bowl, beat the cream with the remaining 4 tablespoons of sugar until it forms stiff peaks. Fold the whipped cream into the cream cheese mixture along with the pineapple, almonds, blueberries, and cherries. Refrigerate for 2 to 3 hours, or until well chilled. For a very pretty dessert, spoon the “clouds” into a stemmed glass compote.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
