Creamy Fruit Cups Recipes

Steps:

• In a large bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries; chop the remaining cherries. Set aside halved cherries and 18 orange segments for garnish. Add the pineapple, pecans and chopped cherries to cream cheese mixture. Fold in whipped topping and remaining oranges. , Line muffin cups with paper or foil liners. Spoon fruit mixture into cups; garnish with reserved cherries and oranges. Freeze until firm. Remove from the freezer 10 minutes before serving. Top with mint if desired.

Steps:

• Combine the peaches, oranges, pineapple, fruit cocktail, bananas, juice concentrate and lemon juice in a bowl and mix until combined. Place in small disposable plastic cups and cover with plastic wrap or foil. Freeze until firm. Remove from the freezer 45 minutes to 1 hour before serving to thaw.

Steps:

• In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool. , In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.

Steps:

• In large bowl, beat cream cheese with electric mixer on low speed until smooth. Add yogurt, brown sugar, honey and cinnamon; beat on low speed 30 to 60 seconds until blended and smooth.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. (Do not overbeat.) Fold whipped cream into cream cheese mixture. Serve immediately or cover and refrigerate until serving time.

Steps:

• Preheat the oven to 350 degrees.
• Coat a 12-cup muffin pan with cooking spray.
• Line each cup with a wonton wrapper.
• Coat each wrapper with cooking spray.
• Place a second wrapper diagonally on top of each of the first ones, making sure that the points of the wrappers form sides to the cup.
• Coat the second wrapper with cooking spray.
• Bake for 10 minutes or until golden brown.
• Cool on a rack.
• Remove from the pan.
• In a medium bowl, combine 1 cup of the berries, the yogurt, and all- fruit spread.
• Gently toss to blend.
• Evenly divide the yogurt mixture among the cups.
• Top with the remaining 1/4 cup berries.

Steps:

• In a mixing bowl, beat the cream cheese and sugar until fluffy.
• Halve 9 cherries; chop the remaining cherries.
• Set aside halve cherries and 18 oranges for garnish.
• Add pineapple, pecans and chopped cherries to cream cheese mixture.
• Fold in whipped topping and remaining oranges.
• Line muffin cups with paper or foil liners.
• Spoon fruit mixture into cups; garnish with reserved cherries and oranges.
• Freeze until firm.
• Remove from freezer 10 minutes before serving.