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Fruited Fish

 Fruited Fish
I served this fish at a banquet. The theme was tropical—and this sweet treat caught everyone's eye!—Becky Vroon, Charlotte, North Carolina
12 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

  • 1 tube (18 ounces) refrigerated sugar cookie dough
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 pint fresh strawberries, sliced
  • 3 kiwifruit, peeled, halved and sliced
  • 1 can (15 ounces) mandarin oranges, drained
  • 1/2 cup blueberries or halved red grapes

Directions

  • Cut dough into three pieces: 6-1/2 in., 2 in. and 1-1/2 in. long. On
  • a greased baking sheet, pat or roll the 6-1/2-in. piece into an
  • oval, about 1/3 in. thick, for fish's body. (See diagrams above
  • right for dimensions.)
  • On a lightly floured surface, roll the 2-in. piece into the circle;
  • cut in half. Position the half circles at the end of body for tail;
  • press to seal edges. Roll the remaining piece into a square; cut in
  • half diagonally. Place the triangles above and below body for fins;
  • press to seal edges.
  • Bake at 350° for 13-15 minutes or until golden brown. Cool on the
  • baking sheet for 5 minutes before carefully removing to a wire rack
  • to cool completely.
  • In a bowl, beat cream cheese, sugar and vanilla until fluffy.
  • Transfer fish to a serving platter. With a sharp knife, cut out a

2 of 2

Fruited Fish (continued)

Directions (continued)

  • small triangle for mouth. Spread cream cheese mixture over entire
  • fish. Arrange fruit as shown in photo. Refrigerate until serving.
  • Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 315 calories, 16 g fat (6 g saturated fat), 33 mg cholesterol, 239 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein.