"I've been making this recipe for years," writes Mindee Myers of Lincoln, Nebraska. "Whenever my family has a summer get-together, everyone requests it. The nectarines and berries look beautiful together...and the topping is the perfect accent."
- 4 medium unpeeled nectarines, sliced
- 1/4 cup sugar
- 1/2 teaspoon ground ginger
- 1 teaspoon lemon juice
- 2 cups fresh raspberries
- 1 cup fresh blueberries
- 3 ounces reduced-fat cream cheese
- Place nectarines in a large bowl. Combine sugar and ginger; sprinkle over nectarines and gently stir to evenly coat. Drizzle with lemon juice. Cover and refrigerate for 1 hour, stirring once.
- Drain and reserve liquid. Gently stir raspberries and blueberries into nectarines. In a small bowl, beat cream cheese until smooth. Gradually beat in reserved liquid. Spoon over fruit; serve immediately. Yield: 8 servings.
Originally published as Berry Nectarine Salad in Light & Tasty June/July 2005, p57
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