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recipe modification
31 Jan 2008 |
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I found this recipe and wanted to use it as a pie filling. What can I add or do to it to get it to a firmer consistency?
Here’s the recipe:
LOW FAT FRUIT DESSERT
2 (8 oz.) light cream cheese
1 (16 oz.) can lite fruit cocktail
1 (16 oz.) can pineapple
1 (16 oz.) can lite peaches
1/2 jar maraschino cherries, cut in half
1 (8 oz.) container of light Cool Whip
1 c. powdered sugar
Beat cream cheese and sugar with mixer. Stir in defrosted Cool Whip and well drained fruit. Refrigerate
3 Responses for "recipe modification"
Greg, you can use unflavored gelatin to thicken your mixture. Just follow the package directions and then add to the cheese and fold in the whipped topping. You should chill before adding the fruit. Another idea would be to place your cheese, sugar and whipped topping in the pie shell and slice some strawberries, bananas, kiwis and any other fresh fruit you like. Place all fruit decoratively on top of the pie and brush with some apricot preserves that has been heated slightly with a pastry brush. Then chill before serving.
Thanks!
On option 2, are you also suggesting adding gelatin? Or should I omit, assuming the cheese whipped topping and sugar mixture is thick enough without the fruit?
Greg, I don’t really think you need the gelatin. Please chill the cheese mixture in you pie shell before adding the fruit and glaze. Enjoy!
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