Award Winning Dessert Nachos

This Just In:

My recipe for "Lemon Raspberry Dessert Nachos" won in one of the categroies of the 2008 Cooking Light magazine "Ultimate Reader Recipe Contest." Yay!!!

The recipe will be published in January 2009 Cooking Light Magazine!!
But, I'm so excited, I couldn't wait to share the joy with all you beloved HVK readers. . . so, here, hot off the press, is the recipe:

LEMON RASPBERRY FRUIT NACHOS
Syrup:
2 cups fresh raspberries
½ cup granulated sugar
¼ cup water
1 tablespoon lemon juice
¼ teaspoon salt
Topping:
¼ cup purchased lemon curd (such as Dickenson’s)
3 tablespoons water
1 (8-ounce) block low-fat or fat-free cream cheese, softened
2 (6-ounce) bags Stacy’s Cinnamon Sugar Pita Chips
2 cups fresh raspberries
2 cups sliced fresh strawberries
2 cups fresh blueberries
1 tablespoon powdered sugar

1 To prepare syrup, combine 2 cups raspberries, granulated sugar, and ¼ cup water in a small saucepan. Bring to boil; cook 5 minutes or until slightly thick. Strain broth through a colander into a bowl; discard solids. Add lemon juice and salt to bowl; cover and chill.

2 To prepare topping, combine curd, 3 tablespoons water, and cream cheese in a bowl; stir until smooth. Arrange pita chips in a single layer on a serving platter; drizzle cream cheese mixture evenly over chips. Top with 2 cups fresh raspberries, strawberries, and blueberries; drizzle with syrup. Sift powdered sugar over top. Serve immediately. Yield: 9 servings

(Note: Stacy's Cinnamon Sugar pita chips can be purchased at most health food stores, such as The Good Earth.)