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Fresh Fruit with Key Lime Chantilly Cream
By Chef Tom Fraker


6 ounces Blueberries rinsed
6 ounces Raspberries rinsed
1/2 Jicama julienned
1 South African Baby Pineapples diced
1 cup Light Cool Whip
3 Key Limes
Key Limes zest


Rinse the berries and place in a medium size mixing bowl.

Peel and julienne the jicama and add to the bowl.

Cut off the top, bottom and sides of the baby pineapple. The core of the baby pineapple is edible.

Dice the pineapple and add to the bowl and gently mix, being careful not to break up the fruit.

Set aside. Meanwhile, add the key lime juice to the cool whip and stir.

Place some of the fruit in a small serving bowl (serving for one person).

Set a spoonful of the key lime cream on top of the fruit and garnish with some key lime zest.