eat.
Cut the passion fruit in half, scoop out the
o 1 day.
For curd; whisk first 4 ingredients in
o assemble pavlovas, stir lemon curd until smooth. Fill each meringue
Line a 6-cup muffin pan with paper liners. Place 1 graham cracker in base of each paper liner, cutting to fit.
Beat cream cheese and sugar until smooth. Add sour cream, coconut cream, lemon zest, lemon juice and coconut. Beat until combined. Mix 2 tbsp with bloomed gelatin and gently heat until gelatin melts. Fold back into main mixture. Distribute between paper liners and chill for 4 hours, or until firm.
To finish, spread 2 tsp lemon curd over each cheesecake. Serve topped with passion fruit pulp.
Line a 6-cup muffin pan with paper liners. Place a vanilla wafer in each cup.
Beat cream cheese, curd, vanilla and 2 tbsp passion fruit pulp in large bowl with an electric mixer until creamy and smooth. Spoon into muffin cups.
Refrigerate for 2 hours, or until firm. Top with remaining passion fruit pulp.
br>To make the lemon curd, put the lemon rind, lemon
Whip cream in small bowl until it holds stiff peaks. Stir together curd and cream cheese in separate bowl until smooth. Fold whipped cream into curd mixture. Pipe or spoon mixture into shells. Top with your favorite garnish. Refrigerate until serving.
he lemon curd over it and then the passion fruit seeds.
Whisk together first three ingredients and refrigerate.
Serve with fruit, and top with a dollop of fresh whipped cream, finely grated lemon zest, candied ginger, or a sprig of mint, as desired.
In a medium size bowl, combine whipped topping and lemon curd.
Chill and Serve.
Use as a dip for pretzels, fruit, angel food cake, or cookies.
Use as frosting on lemon cake or pie filling, top pie with fruit.
br>To make the passionfruit curd, put all the ingredients into
For the Lemon Yogurt Topping:
Whisk together the yogurt, lemon curd, honey and vanilla. Set aside at room temperature.
For the Fruit Salad:
Carefully toss together the strawberries, raspberries, blueberries, sugar and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.
Preheat oven to 350\u00b0F
Press cookie dough onto a 14\" pizza pan.
Bake for 8 minutes or until lightly browned. Cool.
Mix cream cheese with curd until smooth; blend in almond extract. Spread cheese mixture on cooled crust.
Arrange fruit on cheese mixture. Soften jelly by stirring vigorously until smooth. Brush fruit with softened jelly.
Chill several hours and serve.
to make lemon curd: Combine the first three ingredients
Dutch oven, combine prepared fruit, fruit juice and spices.
Bring
ompletely cooled fill with lemon curd (SEE my recipe posted).
Choose fruit and jello flavors to match, e.g., orange jello with mandarin oranges, mixed fruit jello with fruit cocktail, lime jello with pears or pineapple.
Can be any combination you like. Drain fruit well.
Combine Cool Whip, cottage cheese and fruit in a bowl.
Add dry jello powder and mix well.
Refrigerate until set.
Combine nuts, fruit, dates and raisins with 1/
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Beat cream cheese, sour cream, Equal and lemon juice in medium bowl until smooth.
Gently mix in fruit.
Spoon mixture into 12 paper lined muffin cups or spread in 10 x 6-inch baking dish. Garnish with pecan halves and additional fruit.
Freeze until firm, 6 to 8 hours.
Let stand at room temperature 10 to 15 minutes before serving.