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Desserts

Snow-Capped Rocky Mountain Fruit Dessert

Snow-Capped Rocky Mountain Fruit Dessert recipe
photo by:kraft
Dishes of cut-up fresh fruit are crowned with a snowy mixture of brown sugar-sweetened sour cream and flaked coconut.
time
prep:
15 min
total:
15 min
servings
total:
8 servings
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what you need

3/4
cup  BAKER'S ANGEL FLAKE Coconut, divided
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
Tbsp.  brown sugar
4
cups  chopped fresh fruit (kiwi, peaches and strawberries)

Make It

PREHEAT oven to 350°F. Spread 1/4 cup of the coconut into shallow baking pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Cool.

COMBINE sour cream and sugar in medium bowl. Gently stir in remaining 1/2 cup coconut.

SPOON fruit evenly into 8 dessert dishes. Top with the sour cream mixture; sprinkle with the toasted coconut.

Kraft Kitchens Tips

Size It Up
With it's built-in portion control, this fruit dessert makes a great treat!
Great Substitute
Try substituting oranges, pineapple and bananas; or apples, pears and seedless grapes for the kiwi, peaches and strawberries.
Use Your Microwave
To toast the 1/4 cup coconut in microwave, spread coconut in microwaveable pie plate. Microwave on HIGH 3 min. or until coconut is lightly browned, stirring after each min.
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