Tropical Fruit Parfait with Passion Fruit Sauce

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prep time

20 min

total time

20 min

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kraft

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What You Need

1 passion fruit

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cut up, softened

2 tsp. sugar

1 can (14 fl oz/398 mL) pineapple chunks in juice, drained

1 large mango, peeled, cut into 1/2-inch cubes

1 large papaya, peeled, cut into 1/2-inch cubes

3/4 cup thawed Cool Whip Whipped Topping

3/4 cup pomegranate seeds

Make It

CUT off small ends of passion fruit. Scoop out pulp into mesh strainer placed over blender. Press pulp with back of large spoon to extract juice into blender; discard pulp. Add cream cheese and sugar to blender; blend until smooth.

SPOON 1/4 cup of the pineapple chunks into each of six parfait or dessert glasses. Cover with layers of 1 Tbsp. cream cheese mixture, 1/4 cup mango cubes, additional 1 Tbsp. cream cheese mixture and 1/4 cup papaya cubes. Top each with 2 Tbsp. each whipped topping and pomegranate seeds.

SERVE immediately or refrigerate until ready to serve.

kraft kitchens tips

Size-Wise

With their built-in portion control, these fruit parfaits make great treats!

How to Remove Pomegranate Seeds

Cut the stem end off pomegranate. Score the skin to divide it into sections. Place in bowl of cool water. Separate the sections and gently remove the seeds. Remove the white membrane and skin from the water. Drain water, retaining pomegranate seeds.

How to Select Passion Fruit

The most common variety of passion fruit found in markets is egg shaped and about 3 inches long. Choose large, heavy firm fruit with a deep purple colour. When ripe, it will be relatively light in weight. The fruit will feel "hollow" and look dimpled and wrinkled. Inside, the soft flesh will be a golden colour flecked with edible black seeds.