Summer Fruit Salad with Whipped Cream
Summer Fruit Salad with Whipped Cream is a gluten free and vegetarian recipe with 8 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. This side dish has 113 calories, 2g of protein, and 6g of fat per serving. It will be a hit at your The Fourth Of July event. If you have water, heavy whipping cream, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes.
Instructions
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.
Mix nectarines, cherries, strawberries, raspberries, and blueberries in a large bowl.
Pour the cooled sugar mixture over the fruit and toss gently to coat.
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.