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Compote Clouds

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 (8 oz) package at room temperature cream cheese
  • 1/2 cup granulated sugar
  • 1 (8 oz) can drained, juice reserved crushed pineapple
  • 1 quart heavy cream
  • 1/2 cup slivered and toasted almonds
  • 1/2 cup blueberries
  • 1/4 cup drained and halved maraschino cherries


Beat the cream cheese with 3 tablespoons of sugar until fluffy.

Gradually add 1/4 cup of the reserved pineapple juice and continue to beat until smooth.

In another bowl, beat the cream with the remaining 4 tablespoons of sugar until it forms stiff peaks.

Fold the whipped cream into the cream cheese mixture along with the pineapple, almonds, blueberries and cherries.

Refrigerate for 2 to 3 hours, or until well chilled. For a very pretty dessert, serve the “clouds” into a stemmed glass compote.