Fruitiramisu

A delighful version of the classic, with a twist!

Ingredients

1 cup cream cheese, at room temperature
1/2 cup powdered sugar, sifted
1 cup all-purpose cream
2 Tbsp coffee, instant
2 Tbsp sugar, white
1 cup water, hot
6 pc mamon, mocha, sliced into half horizontally
1 can fruit cocktail (432g), drained, reserve syrup
2 Tbsp cocoa powder
Preparation

1. Using a wooden spoon, beat the cream cheese until spreadable. Gradually add in the powdered sugar. Add the all-purpose cream and mix until smooth. Set aside.
2. Dissolve the coffee and sugar in hot water. Then set aside.
3. Dip each slice of mamon in dissolved coffee mixture. Place half of mamon in glass. Top with 1/4 cup of the cream cheese mixture and fruit cocktail. Top with remaining half of mamon. Chill until ready to serve.
4. Sprinkle with cocoa powder before serving.

Frozen Pineapple Pie

Pineapples give a refreshing twist to this no-bake pie.

Ingredients

FOR THE CRUST
1/4 cup butter
1 1/4 cup graham crackers, crushed

FOR THE FILLING
1/2 cup condensed milk, sweetened
1 can pineapple tidbits (432g)
1 cup all-purpose cream, chilled and whipped
1 can sliced pineapple (227g), grilled
Preparation

1. Pour melted butter over crushed graham and mix well.
2. Press the graham mixture into the bottom of the pie pan. Chill well.
3. In a bowl, combine condensed milk, pineapple tidbits and half of cream.
4. Pour over prepared crust. Top with remaining cream. Place in freezer.
5. Top with grilled pineapple slice just before serving.

Mango Yoghurt Parfait

This light, fruity dessert is a great end to any meal.

Ingredients

500 g all-purpose cream, chilled and whipped
500 ml yoghurt, mango, chilled
1/4 cup honey
1 tsp powdered gelatin, mixed in 1 Tbsp reserved syrup
1 can fruit cocktail (836g), drained, reserve 1 Tbsp syrup
Preparation

1. Whip all-purpose cream until double in volume. Set aside.
2. Mix together the yoghurt and honey.
3. Melt bloomed gelatin in a microwave or over a pot of boiling water then fold in the yoghurt mixture.
4. Fold in the cream in 3 batches.
5. To assemble: Lay drained fruit cocktail on a prepared serving glass. Top with yoghurt mixture then put again another layer of fruit cocktail. Repeat until the mixture is finished. Serve chilled.