Ingredients Jump to Instructions ↓

  1. 3 whole pineapples

  2. 1 pint strawberries, hulled, rinsed and sliced

  3. 1/3 cup raspberry jam

  4. 1 (3-ounce) package cream cheese, softened

  5. 1 tablespoon milk

  6. 1 teaspoon finely grated lemon peel

  7. 2 teaspoons lemon juice

  8. 1/2 cup whipping cream

Instructions Jump to Ingredients ↑

  1. Cut pineapples in half through tops (into a boat shape) leaving the spiny leaves intact. Cut out the pulp; reserve in a medium bowl. Reserve empty shells (boats) but discard the tough, inner cores. Chop pineapple pulp; toss with strawberries, spoon into reserved pineapple shells and refrigerate. Meanwhile, combine raspberry jam, cream cheese, milk, lemon peel and lemon juice in a bowl. Beat until smooth. Whip cream just until soft peaks form. Fold into cream cheese mixture; serve topping over fruit in pineapple shells.


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