Spring is finally here in Savannah! The azaleas have burst into full bloom, and the city roads are lined with their magnificent colors of pink, tangerine, and salmon, occasionally spotted by the bright whites of Chinese Fringe and Dogwood blossoms. Beautiful spring time in Savannah also means high school junior and senior proms.
And it was so fun to see my girl attend a senior prom.
As I was taking these photos, my heart stirred with mixed emotions seeing my once little baby girl all grown up so beautiful and pinning a boutonniere on her prom date. 17 years have flown by and here she is....
Ok, let me stop right there.
There is something wonderful and hopeful about watching a group of beautiful young people filled with excitement and happiness. Though they may bear the burdens of the world later, for right now, it's good to see their lives protected by their loving families and surrounded by good friends. Yes, this is good indeed.
Here is a simple and refreshing dessert just perfect to round off your next elegant spring meal.
You can also find this and other great recipes in Miss Sophie's weekly food column in the Savannah Morning News.
Pineapple Dream Whip
Recipe by Miss Sophie
Used with permission
16 ounces of cream cheese, softened
8 tablespoons pineapple juice
½ cup shredded coconut
½ cup sugar
1 ½ cup heavy whipping cream, whipped to soft peak
1 teaspoons vanilla extract
4-6 slices of cored pineapple, fresh preferred (canned ones can be substituted)
Rum
Place pineapple slices in a medium bowl. Pour enough rum into bowl to cover the pineapple. Set aside and soak for 2-3 hours.
In a medium bowl beat cream cheese, sugar and pineapple juice until smooth and fluffy. Fold in whipped cream and vanilla extract. Stir in coconut. Refrigerate for 1 hour until firm.
Preheat oven to 350 degrees. Drain pineapple slices and place on a baking sheet. Bake pineapple for 12 minutes or until edges of pineapple begin to brown slightly. Remove and allow to cool completely. To assemble: Place a piece of baked pineapple on a plate or in a bowl. Top with a generous scoop of cream cheese mixture. Garnish with toasted coconut and pineapple tidbits.
8 tablespoons pineapple juice
½ cup shredded coconut
½ cup sugar
1 ½ cup heavy whipping cream, whipped to soft peak
1 teaspoons vanilla extract
4-6 slices of cored pineapple, fresh preferred (canned ones can be substituted)
Rum
Place pineapple slices in a medium bowl. Pour enough rum into bowl to cover the pineapple. Set aside and soak for 2-3 hours.
In a medium bowl beat cream cheese, sugar and pineapple juice until smooth and fluffy. Fold in whipped cream and vanilla extract. Stir in coconut. Refrigerate for 1 hour until firm.
Preheat oven to 350 degrees. Drain pineapple slices and place on a baking sheet. Bake pineapple for 12 minutes or until edges of pineapple begin to brown slightly. Remove and allow to cool completely. To assemble: Place a piece of baked pineapple on a plate or in a bowl. Top with a generous scoop of cream cheese mixture. Garnish with toasted coconut and pineapple tidbits.
