Bridal Shower

I'm hosting a linen shower for a sweet Roswell bride on Saturday and decided on a "Bed in Breakfast" theme utilizing pink and green, the bride's favorite colors. A brunch menu is in order: eggs strata cups, chicken sausage breakfast balls, fruit, strawberry croissant french toast, miniature cinnamon rolls, coffee, tea, oj and champagne (Mimosas easily prepared with ingredients on hand).

I recently went to a bridal shower held at Atlanta's famous Swan Coach House. It's the girliest place and perfect for bridal and baby showers. I enjoyed their chicken salad in timbales, cheese straws and amazing frozen fruit salad. With fresh fruit in abundance during summer, I decided to make some frozen fruit salad cups for my linen shower. I found the recipe here at ajc.com. I substituted one 8 oz. bar of Neufchatel cream cheese for the 6 oz. of cream cheese and used diced peaches, mandarin oranges, grapes and strawberries.

Here are a few of my tips for preparing individual portions of the frozen fruit salad.

Line your muffin pan with aluminum foil muffin liners. Using a 1-1/2 T. ice cream/cookie dough scoop, add a dollop of the cream cheese-whipped cream mixture to each muffin cup.



Add 2 cubes of peaches, half a mandarin orange, half a sliced grape, and a slice of strawberry.



Add another dollop of the cream cheese-whipped cream mixture.



Smooth the tops with the back of a teaspoon.



The finished product ... freeze well until firm (several hours).



Note: Let the frozen fruit cups stand at room temperature about 15 minutes before serving.

Frozen Fruit Cups, plated with a fresh raspberry on top!