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Fresh Fruit With Citrus Cream & Mini Bundt Cakes

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
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