Fruit Parfaits

Smooth, sweet ricotta cheese is layered with luscious fruits for a grand dessert.

1 container (15 oz) part-skim ricotta cheese
1/4 cup confectioners' sugar
1 tsp grated lemon peel
1 tsp vanilla extract
1 pint strawberries
2 kiwi fruit


In medium mixing bowl with electric mixer at medium, beat ricotta cheese, confectioners' sugar, grated lemon peel and vanilla until smooth, about 5 minutes.

Reserve 4 strawberries for garnish. Hull and quarter remaining strawberries. Pare kiwi fruit. Cut each kiwi lengthwise in half and crosswise into slices. Reserve a few slices for garnish.

To serve, layer strawberries, ricotta mixture and kiwi fruit in 4 parfait glasses. Garnish with strawberries and kiwi.

Kiwi Sorbet


1 cup sugar

1/2 cup water

9 large kiwis, peeled, diced

Combine water and sugar in a saucepan and bring to a boil over medium heat stirring constantly until the sugar has dissolves. Cool.

Puree the kiwis in a food processor. Set aside 1 cup of pureee. Strain the remaining pureee through a fine sieve. Combine both purees and the syrup in a ice cream maker and freeze according to manufacturer's instructions.

KIWI MARGARITA POPS


4 peeled kiwi fruit
1/2 cup tequila
1/4 cup orange liqueur (or to taste)
3 tablespoons lime juice
3 tablespoons sugar

Put all ingredients into blender and puree. Spoon or pour into molds. Freeze 30 minutes or until slushy. Insert wood sticks and freeze until solid.

Kiwi Jam
5 cups

24 kiwis, peeled and mashed
* 3/4 cup pineapple juice
* 1/4 cup fresh lemon juice
* 3 apples, unpeeled and halved
* 4 cups white sugar



1. In a large saucepan, combine 3 cups mashed kiwi, pineapple juice, lemon juice and apples. Bring to a boil and then add the sugar; stir to dissolve, reduce heat and simmer for 30 minutes. Remove apples, pour into hot, sterilized jars and seal.

Kiwi Cream Sauce

4 kiwi fruit peeled and sliced
1/2 cup chopped fresh pineapple
1 shallot diced
1/4 cup brandy
1/4 cup creme de banana
1 cup heavy cream
2 tablespoons butter

Saute shallot in butter until just tender. Add brandy and creme de banana. Add heavy cream and reduce by half, then fold in fruit.Serve with lamb chops.