Summer Fruit Salad with Whipped Cream

The whipped cream topping can be made 4 hours ahead if chilled and covered. Can substitute Grand Marnier® for Chambord®, or use raspberry extract.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 168 Calories

Ingredients

• 2 teaspoons white sugar
• ⅓ cup water
• 2 tablespoons fresh lemon juice
• ⅓ cup heavy whipping cream
• 5 tablespoons white sugar
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1 cup sliced strawberries
• ¼ cup raspberry-flavored liqueur (such as Chambord®)
• 2 cups diced nectarines
• 1 cup pitted and halved sweet cherries
• 1 teaspoon raspberry-flavored liqueur (such as Chambord®)
• 3 tablespoons toasted slivered almonds

Recipe Instructions

Step 1

Stir water, 5 tablespoons sugar, 1/4 cup raspberry-flavored liqueur, and lemon juice together in a saucepan over medium-low heat. Bring the mixture to a boil, reduce heat to low, and simmer, stirring frequently, until the sugar dissolves completely, about 8 minutes. Set aside to cool.

Step 2

Mix nectarines, cherries, strawberries, raspberries, and blueberries in a large bowl. Pour the cooled sugar mixture over the fruit and toss gently to coat.

Step 3

Beat heavy whipping cream and 2 teaspoons sugar in a bowl with an electric hand mixer on high until stiff peaks form. Fold 1 teaspoon raspberry-flavored liqueur into the whipped cream; spoon over the fruit salad and sprinkle evenly with almonds.