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Summer Fruit Bruschetta with Banana Bread and Cream Cheese Vanilla sauce

Another simple fruit recipe, perfect for breakfast, brunch or dessert.  Change out the fruits seasonally, and you’ll be surprised at the variation of flavors you can come up with.

Summer Fruit Bruschetta with Banana Bread and Cream Cheese Vanilla sauce

The sauce:

3 ounces cream cheese, softened
1/4 cup brown sugar
2 teaspoons vanilla
1 dash of cinnamon
1 cup yogurt (plain or vanilla)

Combine the cream cheese, brown sugar and vanilla.  Blend well — easier if using a hand mixer, but will come out smooth with just a bit of elbow work.  Add the yogurt and mix until smooth.  Refrigerate for 1  hour.

1 chopped Banana
2 fresh peaches or nectarines, chopped
1/2 cup fresh raspberries
1/2 lime
4 slices of thick banana bread

Prepare the fruits, combining the bananas, peaches and raspberries in a bowl.  Mix in the lime juice and refrigerate (up to 2 hours).

Once you are ready to serve, plate the banana bread, with pile of the mixed fruit on top, and a drizzle of the vanilla cream cheese sauce.  Serve immediately.

Some variations

  • Toast the banana bread just prior to serving
  • I’ve not had banana bread in the house, and have substituted this with cinnamon flavored bagels, or cinnamon bread.
  • Sprinkle finely chopped pecans over top, after the sauce is drizzled on
  • Make this fall inspired by using apples, raisins and walnuts, and  use pumpkin bread.  Add a bit of fresh (canned) pumpkin to the sauce

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