Fruit Cream Recipe

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Over the years fruit cream has gained status of most commercial and well liked dessert, which has modest appearance of chilled cream loaded with roughly chopped seasonal fruits which is sweetened with tons of white sugar and served during scorching hot summer season to satiate the taste buds longing for ice cold desserts. As a kid I always yearned for special occasions when my mother would whip up a large bowl full of fruit cream that would sit in the fridge for hours before being served, every-time I open fridge my curious eyes full of greed would peep into the bowl and then there was wait for dinner to get over to relish the bowl full of fruit cream.

Prep time:
Cook time:
Servings: 4 glasses


Cost per serving $0.55 view details
  • ½ litre thick curd
  • 1 Cup light cream
  • 4 tbsp powdered sugar or as per taste
  • ¼ Cup milk, if required
  • 2 tbsp pistachio slivers
  • 2 tbsp granulated white sugar
  • 2 tbsp water
  • Fruits required:
  • 8 to 10 fresh strawberries
  • 6 to 8 red globe grapes
  • Other fruits (mango/kiwi/litchi/orange/raspberry etc)


  1. To prepare cream for the fruit cream, first line metal strainer with muslin cloth or any other kitchen linen. Pour curd over the muslin cloth and let water drain out from the curd.
  2. After few minutes tie muslin cloth into a knot shape and hang over the kitchen sink or any other high point in kitchen. And let the curd stand this way for 3 to 4 hours.
  3. The end result from this process will be thick soft cheese like hung curd. Open the muslin cloth next day and transfer thick ball of curd to a bowl.
  4. Add sugar, cream and using electric hand blender (in this case I used KitchenAid 7 speed blender) whip the mixture to get smooth pouring consistency liquid. If the liquid is still thick add little milk and then whip again for 5 minutes. There should not be any lumps in the liquid mixture. Taste for sweetness and adjust the sugar amount accordingly.
  5. Keep the cream mixture in fridge while you prepare the fruits.
  6. Clean, wash and pat dry all the fruits with kitchen towel. Remove the green stem of strawberries and finely chop them. Transfer berries to a pan sprinkle granulated sugar and water. Simmer over medium heat until berries turn soft and ooze out their juices. We are looking for fruit compote like consistency. Turn off the heat, transfer berry compote to a bowl and let it cool down to room temperature.
  7. Meanwhile slice the remaining fruits (grapes/mango/kiwi). I have used combination of strawberry, red globe grapes and mini oranges along with pistachios.
  8. To assemble fruit cream, in serving bowl or glasses line the bottom with layer of chilled cream mixture then on top arrange layer of sliced fruits. Third layer will be again of cream and then strawberry compote.
  9. Once layering is done on top garnish with pistachio slivers and fruit slices. Keep in fridge for chilling before serving. Serve chilled.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 124g
Recipe makes 4 servings
Calories 201  
Calories from Fat 115 57%
Total Fat 13.07g 16%
Saturated Fat 7.62g 30%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 31mg 1%
Potassium 155mg 4%
Total Carbs 19.67g 5%
Dietary Fiber 0.7g 2%
Sugars 16.41g 11%
Protein 2.7g 4%
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