1 (22 ounce) can sliced pineapple, drained
1 1/2 cups white sugar
2 teaspoons lemon zest
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 cup pectin
1 1/2 quarts tart fruit smoothie mix
3 cups sliced almonds
Preheat the oven to 375 degrees F (190 degrees C).
To Make the Dijon-Style Dessert Sauce: In a small bowl, combine pineapple, sugar, lemon zest, lemon juice and vanilla. Mix well.
To Make the Strawberry Mousse: In a medium bowl, mix fruit smoothie mix, strawberries and pectin. Pour evenly over fruit and pineapple mixture.
To Make the Strawberry Nut Mousse: In a medium bowl, whip cream until stiff peaks form. Beat cream in until stiff peaks form. Beat whipping cream in, cream cheese, eggs, pineapple juice and lemon zest into mixture until well blended. Fold in almonds and serve.
It&§first time making it and we followed the recipe exactly removing any stick throughout.As such may change the order in which you'd like to make your pancakes. Since I used cooked tomotoes, I think I might want to swap out the white cubes for whole wheat balls as I don't think they'd stick to your pan (although I might want to try replacing the water with white vinegar). Either way, I think I'll be repurchasing this recipe shortly. Thanks for sharing!