This week Donna who publishes all of our work to the farm web site sent me this recipe for a fruit dip. I thought it would be a good idea to publish a few of these so that you may use whatever you have in your refrigerator. With all of this hot weather simple and easy is best. I hope you will enjoy these!
Fresh Strawberries with Honey-Vanilla Sour Cream
1 – 16 ounce container of sour cream
2-3 teaspoons of real vanilla extract
2 -3 teaspoons of mild honey
Fresh strawberries, washed, stems left on
Light brown sugar or coconut sugar, optional
Add the sour cream, vanilla and honey to a small bowl and whisk together until smooth and creamy. Serve with fresh strawberries as a dip. For added sweetness and crunch, offer a small bowl of brown sugar to sprinkle on berries or dip into after the sour cream.
From: A Food Centric Life [divider]Creamy Greek Yogurt Fruit Dip serves: 5-6
1 cup heavy whipping cream
1/4 cup powdered sugar
6oz vanilla flavored Greek yogurt (or other yogurt)
Pour whipping cream into mixer and beat on high until soft peaks form. Sprinkle in sugar and continue to beat until stiff peaks form. Pour yogurt in and combine gently by hand, until combined. Serve as a dip or add to a fruit salad.
From: Makeitloveit.com [divider]
French Cream: Please Note: This recipe was incorrect as previously posted. Here is the corrected recipe:
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit
Corrected recipe: Paula Dean, the Food Network
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