A Tropical Twist for an Early Spring Easter Brunch

Spring holidays fall earlier this year and may be much cooler than usual.  To keep the table warm and cheery, why not try a tropical fruit parfait, layered with a sweet, creamy filling, scented with Nielsen-Massey Pure Orange Extract. The recipe below offered from the people over at Nielsen-Massey, is guaranteed to add some sunshine to your Spring/Easter celebrations. Made from the finest oranges, the extract will enhance the fruits’ natural flavors.  Your guests will appreciate the light dessert.

Tropical Fruit Parfait


8 ounces cream cheese, softened
3 tablespoons confectioners’ sugar, sifted
2 to 4 tablespoons whole milk
1/2 teaspoon Nielsen-Massey Pure Orange Extract

4 fruit choices such as finely diced mango, pineapple, grapes, strawberries or whole blueberries

  1. Combine the cream cheese, confectioners’ sugar, milk and orange extract in a mixing bowl and beat using an electric mixer.
  2. Alternate layers of the cream cheese mixture and the fruit in a trifle dish or parfait glasses by either spooning the cream cheese mixture or piping with a pastry bag.

Note: Approximately 3/4 cup of each fruit choice allows for 2 tablespoons per layer in parfait glasses.

Serves 6

Photo (above): Tropical Fruit Parfait made with Nielsen-Massey Pure Orange Extract
All photos provided by Nielsen-Massey PR

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