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Summer Fruit Bowl |
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1 package (3
ounces) ladyfingers
1 tablespoon
sherry or orange juice
1 cup sliced
fresh strawberries
1 cup fresh
blueberries
1 cup seedless
grapes
1 can (20
ounces) chunk pineapple in juice, drained
1 cup flaked
coconut
1 cup sour
cream
1 teaspoon vanilla extract |
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Line 1-1/2-quart
bowl with ladyfinger halves, split sides in. Sprinkle with sherry or
orange juice. In large bowl combine strawberries, blueberries, grapes and
pineapple. In separate bowl combine coconut, sour cream and vanilla. Fold
into fruit. Spoon into ladyfinger-lined bowl. Cover and refrigerate until
ready to serve.
8 to 10
servings |
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Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
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