Summertime Fruit Salad with Cream

The whipped cream topping can be made four hours ahead if kept chilled and covered. If you don't have Chambord, use Grand Marnier, crème de cassis (black currant-flavored liqueur), or two teaspoons raspberry extract for the sugar syrup.

Yield: 8 servings (serving size: 1/2 cup fruit salad, 1 1/2 tablespoons whipped cream, and about 1 teaspoon almonds)

Ingredients

• 1/3  cup  water
• 5  tablespoons  sugar
• 1/4  cup  Chambord (raspberry-flavored liqueur)
• 2  tablespoons  fresh lemon juice
• 2  cups  diced nectarines
• 1  cup  pitted and halved sweet cherries
• 1  cup  sliced strawberries
• 1  cup  fresh raspberries
• 1  cup  fresh blueberries
• 1/3  cup  whipping cream
• 2  teaspoons  sugar
• 1  teaspoon  Chambord (raspberry-flavored liqueur)
• 3  tablespoons  slivered almonds, toasted

Preparation

Combine 1/3 cup water, 5 tablespoons sugar, 1/4 cup Chambord, and juice in a small saucepan over medium-low heat; bring to a boil. Simmer 8 minutes or until sugar dissolves, stirring frequently. Remove from heat, and cool.

Combine nectarines and next 4 ingredients (through blueberries) in a large bowl. Add sugar mixture, and toss gently to coat.

Place whipping cream and 2 teaspoons sugar in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold in 1 teaspoon Chambord. Serve whipped cream over fruit, and sprinkle evenly with almonds.

Nutritional Information

Calories:

163 (29% from fat)

Fat:

5.3g (sat 2.4g,mono 2g,poly 0.6g)

Protein:

1.8g

Carbohydrate:

24.6g

Fiber:

3.1g

Cholesterol:

14mg

Iron:

0.5mg

Sodium:

5mg

Calcium:

27mg