We all want dessert, right? But, many of us are either watching our caloric intake or limiting refined sugar in our diet.
When I created this idea of making mini fruit cakes, I had no idea how popular they would be until I brought them to my choir practice.
Each week we have a snack time (3 hours rehearsals each week – Ugggggh!) and the ladies loved it. The best part is when cutting the mini cakes they become even more beautiful with the layers of fruit.
Now, I used fresh fruit (pineapple, watermelon, blueberries, grapes and strawberries) but you can use canned fruit as well. You can also substitute the fresh pineapple with canned sliced pineapple. It will be just as pretty and delicious.
How to make:
- All you need is a variety of colorful fruit. For the base of the cakes you need sturdy fruit that will stack nicely. I used watermelon and pineapple.
- Kabob sticks to create the fruit topping.
- Sharp knife