Compote Clouds

• One 8-ounce package cream cheese, at room temperature
• 7 tablespoons sugar
• One 8-ounce can crushed pineapple, drained, juice reserved
• 1 cup heavy cream
• 1/2 cup slivered almonds, toasted
• 1/2 cup fresh blueberries
• 1/4 cup drained maraschino cherry halves

1. Beat the cream cheese with 3 tablespoons of the sugar until fluffy.
2. Gradually add 1/4 cup of the reserved pineapple juice and continue to beat until smooth.
3. In another bowl, beat the cream with the remaining 4 tablespoons of sugar until it forms stiff peaks.
4. Fold the whipped cream into the cream cheese mixture along with the pineapple, almonds, blueberries, and cherries.
5. Refrigerate for 2 to 3 hours, or until well chilled.
6. For a very pretty dessert, spoon the clouds into a stemmed glass compote.

cream cheese, sugar, pineapple, heavy cream, slivered almonds, fresh blueberries, maraschino cherry halves

Taken from www.epicurious.com/recipes/food/views/compote-clouds-382231 (may not work)