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Receta Spring Fruit Charlotte
by Global Cookbook

Spring Fruit Charlotte
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  Raciónes: 8

Ingredientes

  • 1 x lemon
  • 3 can sliced peaches (15.25 ounce. ea.) liquid removed
  • 1 pt blueberries
  • 1 can cherry pie filling (21 ounce)
  • 1/4 tsp Pantry Korintje Cinnamon
  • 1 pkt vanilla pudding (not instant/3 ounce.)
  • 1 c. lowfat milk
  • 1/2 tsp Pantry Korintje Cinnamon
  • 1/2 tsp vanilla
  • 1 x egg
  • 16 slc hard white bread
  •     Powdered sugar optional
  •     Vanilla ice cream optional

Direcciones

  1. Preheat oven to 400 F. Zest whole lemon using Lemon Zester/Scorer; set aside. Juice lemon with Lemon Aid to measure 1 Tbsp. juice. In Classic 2-Quart. Batter Bowl, combine peaches, blueberries, pie filling, lemon juice and Korintje Cinnamon; mix gently using Mix 'N Scraper. Reserve 1 c. of the fruit mix into Oval Baker, mounding slightly in center.
  2. In 1-Quart. Batter Bowl, blend pudding mix, lowfat milk, cinnamon, vanilla and egg using 10" Whisk. Cut crusts off bread using Serrated Bread Knife. Dip each bread slice into egg mix to coat lightly; arrange in overlapping circular pattern on top of fruit, leaving center open.
  3. Pour any remaining egg mix over bread. Spoon reserved fruit mix into opening.
  4. Bake 25-30 min or possibly till edges of bread are deep golden. Remove from oven to Nonstick Cooling Rack. Let stand 10 min; sprinkle reserved lemon zest and optional powdered sugar over top. Serve hot with ice cream, if you like.
  5. Yield: 8 servings
  6. Cook's Tips: Three large fresh peaches (1 1/4 pounds), pitted and cut into 1-inch pcs, can be substituted for canned peaches. Grnd cinnamon can be substituted for Pantry Korintje Cinnamon.