Pineapple Berry Boat
|Raspberry preserves||1⁄3 Cup (5.33 tbs)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
Halve pineapples lengthwise.
Using a sharp knife, cut out the pineapple meat, leaving shell intact.
Cut off the hard core and cut pineapple into chunks.
Combine pineapple chunks and raspberries or strawberries; mound into pineapple shells.
To make dressing, gradually blend the preserves into softened cream cheese.
Stir in the milk, lemon peel, and lemon juice.
Whip cream just till soft peaks form; fold into cream cheese mixture.
Spoon dressing over pineapple-filled shells.