Four ingredients to frosty, luscious, sweet and tangy fresh-fruity dessert Nirvana. That’s what I stumbled upon while working my way through my vintage Philadelphia Cream Cheese Cookbook. It’s heaven on a dessert plate called the “Philly” Fruit Cloud. Four simple ingredients blend together and then shaped into individual “shells” or “clouds” that get frozen and then filled with your favorite fruits of the season. I read through 41 variations of cheesecake recipes in this cookbook before I settled on the Philly Fruit Cloud to try. Bingo! It was an instant hit. It’s a great recipe to whip together in minutes, or make ahead then keep in your freezer until you’re ready to add fresh fruit and serve. I’ve also included two more recipes from the book—a No Bake Philadelphia Creamy Chilled Cheesecake and the Philadelphia Classic Cheesecake. Enjoy!
- 1 8 ounce package Philadelphia Cream Cheese, softened
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon peel
- 1 cup whipping cream, whipped
- assorted fresh fruit
- fresh mint for garnish
- Combine cream cheese, sugar, lemon juice and peel, mixing until well blended. Fold in whipped cream. With back of spoon, shape on wax or parchment paper lined cookie sheet to form shells or nests. Freeze until hardened, at least 2 hours or overnight. When ready to serve, fill with fruit and garnish with fresh mint. Makes 4-5 large or 10 small shells.