Thursday, January 01, 2004
For the Citrus Cream (Make Lime Citrus, Orange Citrus or Lemon Citrus Crème by changing the peel and juice ingredients)8 ounces light cream cheese
7 ounce jar marshmallow cream
2 teaspoons grated lime peel (or orange or lemon)
2 teaspoons fresh lime juice (or orange or lemon)
1 teaspoon vanilla

For the Fresh Fruit and Bundt Cake
4 cups sliced strawberries
16 ounces fresh pineapple chunks
2 kiwis, peeled, halved and sliced
2 cups cubed honeydew melon
For the Citrus Cream:
Mix all ingredients together with an electric beater until well mixed and fluffy. Chill until serving.

For the Fresh Fruit and Bundt Cake
Mix all fruits in a bowl. Divide onto serving plates. Top with Citrus Cream and serve with Saint Louis Bread Co. mini bundt cakes.
Nutrition Facts:
Sue Stees of Saint Louis Bread Co