Best 9 Fresh Fruit With Vanilla Cream Recipes

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In the realm of culinary artistry, few desserts can rival the allure of fresh fruit adorned with velvety vanilla cream. This classic combination, reminiscent of sun-kissed meadows and fragrant vanilla fields, tantalizes the taste buds and transports the soul to a realm of pure indulgence. Whether you seek a refreshing summer treat or a comforting winter delight, this article presents a curated collection of delectable recipes that showcase the harmonious blend of fresh fruit and vanilla cream. From simple yet elegant fruit salads to decadent tarts and luscious trifles, these recipes cater to a wide range of preferences and skill levels, ensuring that every reader finds their perfect match.

Let's cook with our recipes!

VANILLA CREAM FRUIT TART



Vanilla Cream Fruit Tart image

It's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. -Susan Terzakis, Andover, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
1 package (10 to 12 ounces) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/2 cup pineapple juice
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon lemon juice
1-1/2 to 2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries

Steps:

  • Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 433 calories, Fat 28g fat (17g saturated fat), Cholesterol 60mg cholesterol, Sodium 174mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

CREAMY VANILLA FRUIT DIP



Creamy Vanilla Fruit Dip image

This is the best fruit dip ever and so simple. You can easily reduce the calories by using the low-fat whipped topping and cream cheese without reducing the flavor. Serve this with a fresh fruit salad or with fruit and small shortbread cookies. It's perfect for baby and wedding showers!

Provided by LYTHA

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Fruit Dip

Time 10m

Yield 24

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Cream together the cream cheese and sugar until well combined. Stir in the vanilla extract and then the whipped topping. Chill in refrigerator 1 hour.

Nutrition Facts : Calories 87.8 calories, Carbohydrate 6.1 g, Cholesterol 10.3 mg, Fat 6.8 g, Protein 0.9 g, SaturatedFat 5.1 g, Sodium 31.2 mg, Sugar 5.8 g

FRESH FRUIT WITH VANILLA CREAM



Fresh Fruit With Vanilla Cream image

For a simply pleasing dessert, nothing beats this tempting treat of fresh fruit topped with cream. Each bite is absolutely irresistible.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 10m

Yield 4-6 servings.

Number Of Ingredients 6

4 cups fresh fruit (raspberries, blueberries, strawberries and/or peaches)
3 ounces cream cheese, softened
1/4 cup confectioners' sugar
2 to 3 tablespoons half-and-half cream
1/2 teaspoon vanilla extract
1/4 teaspoon orange or almond extract

Steps:

  • Place fruit in a serving bowl or individual dessert dishes. Using a whisk, mix the cream cheese and confectioners' sugar. Gradually add cream and extracts; stir until smooth. Pour over fruit.

Nutrition Facts :

FRESH FRUIT WITH HONEY VANILLA MASCARPONE



Fresh Fruit with Honey Vanilla Mascarpone image

Provided by Ina Garten

Categories     dessert

Time 10m

Yield 6 servings

Number Of Ingredients 9

2 apricots, pitted and sliced
2 plums, pitted and sliced
1 kiwi, peeled and sliced
1 cup cherries, pitted and sliced
1 cup mascarpone
2 tablespoon honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1 vanilla bean
2 tablespoons heavy cream

Steps:

  • Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
  • Pour the mascarpone mixture over the fruit, and serve.

FRESH FRUIT SALAD WITH HONEY VANILLA YOGURT



Fresh Fruit Salad with Honey Vanilla Yogurt image

Provided by Ina Garten

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups plain yogurt
2 tablespoons good honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1/2 vanilla bean, optional
1/2 orange, juiced
1 banana, sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
1 pint fresh strawberries, hulled and cut in half
1 bunch seedless green grapes, halved

Steps:

  • Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

FRESH FRUIT WITH VANILLA CUSTARD SAUCE



Fresh Fruit With Vanilla Custard Sauce image

This makes a luscious light dessert, a change from all the heavy dishes over the holidays. Looks wonderful in a stemmed glass. Any fresh fruit can be used.

Provided by Derf2440

Categories     Dessert

Time 55m

Yield 3 cups

Number Of Ingredients 11

strawberry
blueberries
kiwi, sliced
seedless grapes
2 cups skim milk
3 eggs
3 egg whites
1/4 cup sugar
2 tablespoons sugar
2 teaspoons vanilla extract
1 dash salt

Steps:

  • Scald milk in a large saucepan over medium heat (do not allow milk to boil), set aside.
  • Combine eggs, egg whites, and sugar in a medium bowl, beat with a wire whisk until blended.
  • Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
  • Cook stirring constantly, over low heat until mixture thickens and coats a metal spoon, about 30 minutes.
  • Immediately pour sauce into a large bowl, stir with a wire whisk until cool.
  • Stir in vanilla and salt, cover and chill 2 hours.
  • Serve over fresh fruit.

VANILLA CREAM OR SAUCE



Vanilla Cream or Sauce image

This is really delicious on its own, but I use it mainly to serve alongside brownies, bread pudding, apple pie, berries, or poached pears. You can either make this as a thicker cream or as a sauce. I love it as a cream for berries, poached pears or brownies and as a sauce over apple pie or bread pudding. Serve chilled over warm or cool desserts or just eat it on its own as a custard.

Provided by Northstar

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

2 ½ cups whole milk, divided
1 tablespoon cornstarch, or more as desired
⅓ cup white sugar
2 egg yolks
1 teaspoon vanilla extract

Steps:

  • Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
  • Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
  • Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
  • Move sauce to refrigerator and chill completely cold, at least 30 minutes.

Nutrition Facts : Calories 128.7 calories, Carbohydrate 17.2 g, Cholesterol 78.4 mg, Fat 4.8 g, Protein 4.2 g, SaturatedFat 2.4 g, Sodium 43.5 mg, Sugar 15.8 g

FRUITY BERRY TARTS WITH VANILLA CASHEW CREAM



Fruity Berry Tarts with Vanilla Cashew Cream image

This naturally gluten-free, grain-free, dairy-free, vegan dessert (which is also free of refined sugar) is a total crowd pleaser.

Provided by Lorraine Pascale

Categories     HarperCollins     Dessert     Tart     Vegan     Vegetarian     Wheat/Gluten-Free     Berry     Blueberry     Raspberry     Blackberry     Cashew     Date     No-Cook     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4

Number Of Ingredients 14

Canola oil, for greasing
Crust:
1/2 cup Medjool dates, pitted
1 cup pecans
Filling:
2/3 cup plain cashews, soaked (see cooks' note)
1/4 cup Medjool dates, pitted
Seeds from 1 vanilla pod
Fruit:
Large handful of blueberries (about 1/4 cup)
Large handful of raspberries (about 1/4 cup)
Large handful of blackberries (about 1/4 cup)
To serve:
Leaves from 1/2 bunch of fresh mint or basil

Steps:

  • Grease four (5-inch) individual, loose-bottomed, fluted or straight-sided tart tins and set aside on a tray.
  • Place the dates and pecans for the crust in a food processor or mini blender and blitz until they start to clump together. Divide this mixture equally among the tins. Press the mixture onto the base and up the sides of each one, making sure it is of even thickness. Place in the fridge to set for 30 minutes while you get on with the rest of the recipe.
  • Place the soaked and drained cashews, the dates and vanilla seeds in a food processor or mini blender along with 1/2 cup of cold water. Blend until as smooth as possible to give a creamy mixture.
  • Once the tart bases have set and are feeling firm, remove them from the fridge and divide the cashew cream among them. Spread it out evenly with the back of the spoon. Top with the berries and then scatter over the mint or basil to serve.

FRESH FRUIT AND WARM VANILLA PUDDING CUSTARD PARFAITS



Fresh Fruit and Warm Vanilla Pudding Custard Parfaits image

Heavenly! These luscious, richly fragrant vanilla pudding custard parfaits are made with real vanilla bean, a hint of brandy, fresh seasonal fruits, lemony herbs from the garden, prepared mini shortcakes and fresh whipped cream--they're extraordinary! And, so simple to make (uses a box of vanilla pudding mix, not instant). If you are a vanilla lover as I am, then this is most definitely for you! Better make extra, as you'll be longing for more! :) These parfaits are best eaten while the pudding custard is still warm, but they're good the next day, too. Tip: I make the fruit salad in the morning or a day ahead, and make the vanilla pudding custard right before serving. Enjoy!!

Provided by BecR2400

Categories     Dessert

Time 25m

Yield 8 parfaits, 8 serving(s)

Number Of Ingredients 14

1 (8 ounce) package vanilla pudding mix (not instant)
3 1/2 cups whole milk
1 vanilla bean, split and scraped
1/2 teaspoon pure vanilla extract
3 tablespoons brandy (or cognac)
about 3 cups fresh fruit (I used blackberries, blueberries, apricots, strawberries, and bananas)
1 tablespoon lemon juice
1/4 cup sugar (to taste)
1 tablespoon finely minced fresh lemon verbena leaf
1 tablespoon finely chopped fresh lemon balm leaves
1/2 pint whipping cream
1/2 teaspoon vanilla extract
3 tablespoons sugar
8 prepared mini shortcakes

Steps:

  • Make the fruit salad: Combine the fresh fruits in a bowl with the sugar, lemon juice, lemon verbena and lemon balm. Cover and refrigerate.
  • Make the Vanilla Pudding Custard, about 1 hour before serving: In a microwave safe 2-quart bowl, whisk together the pudding mix, milk, brandy, vanilla extract and scraped vanilla bean and seeds. Cook in the microwave on high heat for 6-8 minutes, whisking every two minutes, until thickened.
  • Make the Whipped Cream: Whip the cream until soft peaks form; add the vanilla extract and sugar. Whip until stiff peaks form.
  • Assemble the parfaits: Place a mini shortcake in the bottom of each individual dessert or parfait glass (I used mini trifle glasses). Ladle the warm vanilla pudding custard over the shortcakes. Spoon the fruit salad over, and top with whipped cream. Garnish tops of parfaits with fresh sprigs of lemon verbena, lemon balm, or fresh fruit.

Nutrition Facts : Calories 334.4, Fat 14.6, SaturatedFat 8.9, Cholesterol 51.4, Sodium 236.5, Carbohydrate 43.5, Fiber 0.2, Sugar 38.9, Protein 4.1

Tips:

  • Choose ripe fruit: Using ripe fruit is key to achieving the best flavor and texture in your dish.
  • Use fresh vanilla beans: Fresh vanilla beans will give your cream a more intense flavor than vanilla extract.
  • Chill the cream before whipping: Chilling the cream before whipping will help it whip up faster and more evenly.
  • Whip the cream until it forms soft peaks: You want the cream to be whipped until it holds its shape but is still soft enough to spoon.
  • Add the fruit just before serving: Adding the fruit just before serving will prevent it from becoming soggy.

Conclusion:

Fresh fruit with vanilla cream is a delicious and refreshing dessert that can be enjoyed all year round. It's a great way to use up fresh fruit, and it's also a crowd-pleaser. With just a few simple ingredients, you can create a dessert that is both beautiful and delicious. So next time you're looking for a dessert that is both easy to make and impressive, give fresh fruit with vanilla cream a try.

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