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.

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.

Per Serving: 168 calories; protein 1.7g; carbohydrates 26.3g; fat 5.5g; cholesterol 13.6mg; sodium 5.3mg.

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