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Cheesecake - Cut 2 (9-inch) refrigerated piecrusts into 4 equal pieces each. Arrange thawed frozen fruit in the center of 4 of the pieces. Top with remaining 4 pieces of piecrust and pinch the edges together to seal. Transfer to a baking sheet and bake at 400 degrees for 10-15 minutes, until golden brown. Or swirl thawed frozen fruit pulp into your favorite cheesecake recipe before baking/chilling.

Sorbet/Sherbet - Empty frozen fruit pulp in a blender or food processor with enough orange juice (for sorbet) or fat-free milk (for sherbet) to make a smooth puree. Freeze until firm. Puree again in a food processor just before serving.

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