Best Fruit In A Cloud Recipes

CHERRY BERRIES ON A CLOUD

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13x9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours. , In another large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

BERRIES IN A CLOUD

Steps:

• For the Lemon Curd: Add lemon juice, sugar, and salt to a small saucepan then set aside. Place a fine mesh strainer over a medium-sized bowl then set aside. In another small/medium-sized bowl, whisk together eggs and egg yolks until very smooth then set aside.
• Turn the heat under lemon juice mixture to a touch below medium then gently stir until the sugar has dissolved, 2-3 minutes. Very slowly stream a ladleful of the hot lemon juice mixture into the bowl of eggs while whisking vigorously, then stream that mixture slowly back into the saucepan while whisking vigorously. Continue to whisk vigorously until the lemon curd is very thick, 3-4 minutes, turning the heat down slightly if it begins to bubble.
• Pour the lemon curd through the fine mesh sieve then use a spatula to gently press the curd through, leaving any small pieces of cooked egg in the sieve. Add half the butter then stir until smooth before adding the remaining butter and stirring until smooth. Cover the lemon curd with a piece of plastic wrap placed directly on top of the curd then refrigerate until completely chilled.
• For the Meringue: Preheat oven to 200 degrees then line a half sheet pan with parchment paper and set aside. Add egg whites to a large glass bowl if using a hand-held mixer, or the bowl of an electric mixer, then let come to room temperature for 30 minutes.
• Fit your mixer with the whisk attachment then whip the egg whites on medium-high speed until foamy, 30 seconds. Add salt then continue whipping until soft peaks form (i.e. the eggs immediately fall over pulling up on them) another 30 seconds.
• Turn mixer back to medium-high speed then add 1 Tablespoon sugar at a time, whipping for 30-45 seconds before adding the next Tablespoon - don't rush it! Once all the sugar has been added, scrape down the sides of the bowl then continue whipping until stiff, shiny peaks form and the meringue is smooth when you rub a dollop between your fingertips. If you can still feel a bit of grittiness from the sugar, continue whipping until the meringue is smooth. Add vanilla then whip to combine.
• Using two spoons, scoop the meringue into 8 mounds on the prepared baking sheet then use the back of the spoon to make an indentation in the center. Meringues will puff slightly so leave at least 1" between mounds. Bake for 1-1/2 to 2 hours, rotating the pan halfway through, or until the meringues are completely dry on the outside and pull back from the parchment paper without sticking. Turn the oven OFF then crack the oven door open and let the meringues sit and cool inside for a couple hours. If making a day ahead of time, cover tightly then store at room temperature.
• To serve: Fill the meringue cups with lemon curd then top with fresh berries and serve.

BERRIES ON A CLOUD DESSERT

Steps:

• Preheat the oven to 275 degrees F. In a large bowl, beat the egg whites with the cream of tartar and salt until foamy. While beating at high speed, gradually add the sugar one tablespoon or so at a time until it has been incorporated. Continue beating until the whites form stiff peaks. Don't underbeat or the meringue won't set up correctly.
• Lightly grease a 9X13-inch baking pan. Spread the meringue mixture evenly into the pan. Bake for 1 hour. Turn the oven off and let the pan of meringue sit in the oven overnight (or for 10-12 hours).
• Around the same time as the meringue, prepare the berry topping (so it has time to cool in the refrigerator). In a medium saucepan, combine the cherries, sugar, water, lemon juice and cornstarch. Over medium-low heat, bring the mixture to a simmer and cook for 10-20 minutes until slightly thickened. Pour the mixture into a bowl and let cool at room temperature for 20-30 minutes. Stir in the sliced strawberries. Cover, and refrigerate until ready to serve.
• At least 4-6 hours before serving, remove the meringue from the oven. In a medium bowl, whip the cream cheese, powdered sugar and vanilla together until smooth. Pour in the whipping cream and starting on low speed (so the cream doesn't splatter everywhere), whip the mixture together until it is thick and fluffy, 5-7 minutes. Spread the cream cheese topping over the cooled meringue.
• Cover and refrigerate for at least 4 hours or up to overnight.
• When ready to serve, cut the dessert into pieces and top with a spoonful of the berry mixture.

FRUIT IN A CLOUD

Steps:

• Spoon whipped topping evenly into 8 dessert dishes. Using back of spoon, spread whipped topping onto bottom and up side of each dish.
• Refrigerate until ready to serve.
• Spoon fruit into center of whipped topping just before serving.

CREAM CHEESE CLOUDS

Steps:

• In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Gradually add cream, beating until thickened. , Spoon mixture into 10 mounds on a waxed paper-lined baking sheet. Using the back of a spoon, shape into 3-in. cups. Freeze for 2 hours or overnight., To serve, fill with strawberries and garnish with whipped topping.

PINK CLOUD SALAD

Steps:

• In a large saucepan, mix the pineapple and cherry jello.
• Bring to a boil.
• Add 1/2 cup cold water.
• Chill mixture until soft set.
• Fold in cottage cheese, cool whip and pecans.
• Chill until congealed firm.
• Enjoy.

FRUIT CLOUDS

Steps:

• Combine softened cream cheese, sugar, lemon juice, and lemon zest.
• Mix until well blended.
• Fold in whipped cream.
• Cover a cookie sheet with wax paper.
• Spoon mixture to form 10 shells; freeze until firm.
• Fill shells with fruit just before serving.