AuthorGinny ClarkCategoryBoozy Things, DessertsDifficultyBeginnerIn a medium bowl, measure out the frozen whipped topping & yogurt (adding optional dry curaçao here, if you like), and gently fold together.
Cover and place in fridge -or- freezer to stay chilled while prepping the fruit.
Wash the kiwi and peach well, and cut each in 1/2, removing & discarding the pit from the peach.
Using a mellonballer, scoop out the meat of the fruit (excluding the skin), and set aside.
You can also chop into cubes, or cut into other fun shapes / slices as well, instead!
Layer fruit and whip in cups or glasses, and garnish with a pinch of sumac on top before serving.
Best enjoyed straight away, chilled!
Store extra fruit and whip separately in the fridge for up to 2-days; assemble immediately before serving.
Ingredients
Directions
In a medium bowl, measure out the frozen whipped topping & yogurt (adding optional dry curaçao here, if you like), and gently fold together.
Cover and place in fridge -or- freezer to stay chilled while prepping the fruit.
Wash the kiwi and peach well, and cut each in 1/2, removing & discarding the pit from the peach.
Using a mellonballer, scoop out the meat of the fruit (excluding the skin), and set aside.
You can also chop into cubes, or cut into other fun shapes / slices as well, instead!
Layer fruit and whip in cups or glasses, and garnish with a pinch of sumac on top before serving.
Best enjoyed straight away, chilled!
Store extra fruit and whip separately in the fridge for up to 2-days; assemble immediately before serving.
