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Pineapple-Berry Boat

2 medium pineapples

2 pints raspberries or strawberries

1/3 cup raspberry preserves

1 3-ounce package cream cheese, softened

1 tablespoon milk

1/2 teaspoon finely shredded lemon peel

2 teaspoons lemon juice

1/2 cup whipping cream

Halve pineapples lengthwise. Using a sharp knife, cut out the pineapple meat, leaving shell intact. Cut off the hardcore and cut pineapple into chunks. Combine pineapple chunks and raspberries or strawberries; mound into pineapple shells. To make dressing, gradually blend the preserves into softened cream cheese. Stir in the milk, lemon peel, and lemon juice. Whip cream just till soft peaks form; fold into cream cheese mixture. Chill. Spoon dressing over pineapple-filled shells. serve fruit salad from shells. Makes 8 servings.

Agnese Marhele @ 2009-09-20 16:46:01

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