List of ingredients:

¾ cup of low-fat sour cream.
6 tablespoons of confectioners sugar.
1/3 cup of dried cranberries.
1/3 cup of orange juice.
½ teaspoon of orange zest.
1 ½ kiwis, peeled and mashed with fork.
2 fresh mint sprigs, to garnish.


In a suitably sized bowl, blend the sour cream with 3 tablespoons of the confectioners sugar. Reserve.

Place the dried cranberries in a small saucepan with the orange juice and 2 tablespoons of the sugar.

Gently cook the cranberry mixture over medium-low heat until cranberries swell, and liquid thickens and reduces (about 5 mins).

Stir in orange zest. Reserve, and allow to cool completely.

Mix the mashed kiwis with the remaining 1 tablespoon of sugar. Reserve.

Divide the sour-cream mixture into 2 bowls.

In a separate bowl, reserve 2 tablespoons of cranberry mixture.

Blend the remaining cranberry mixture into one of the sour cream mixture bowls.

In another bowl, reserve 2 tablespoons of kiwifruit mixture.

Add the remaining kiwi mixture the second of the sour cream cream mixture bowls.

Divide the cranberry/sour cream mixture evenly between 2 clear wine glasses.

Cover each with a tablespoon of reserved kiwi mixture in each glass.

Cover each with a tablespoon of reserved cranberry mixture.

Cover each with the kiwi/sour cream mixture.

Refrigerate until ready to serve.

Garnish with fresh mint sprigs.

Source: This is based on a recipe found on the kiwi recipes collection website.