Compote Clouds

1. 1

   Beat the cream cheese with 3 tablespoons of the sugar until fluffy.

2. 2

   Gradually add 1/4 cup of the reserved pineapple juice and continue to beat until smooth.

3. 3

   In another bowl, beat the cream with the remaining 4 tablespoons of sugar until it forms stiff peaks.

4. 4

   Fold the whipped cream into the cream cheese mixture along with the pineapple, almonds, blueberries, and cherries.

5. 5

   Refrigerate for 2 to 3 hours, or until well chilled.

6. 6

   For a very pretty dessert, spoon the clouds into a stemmed glass compote.

* Per serving · 4 servings · Values may vary.

No additional tips available.