Tuesday, July 28, 2015

Simple Fruit Dip

Perfect Pairing:  Summer Fruit


This recipe came to be because of a cooking accident.  I liked it so much that I repeated the accident many times!  It started because I had a surplus of Ina Garten’s Stewed Rhubarb and Red Berries.  Her recipe says it serves 6, but I found that it had 12 or more servings, so I was looking for a new way to use some of the delicious stewed fruit.  I decided to try a trifle with angel food cake.  I layered cake cubes, the fruit, and a luscious white concoction I came up with, then repeat.  It was a scrumptious dessert!


The angel food cake was small, and of course I didn’t have a full batch of fruit, so when I finished the trifle I had a surplus of this delicious creamy concoction.  What to do?  I tried dipping fruit in it and decided that this trifle component was actually pretty amazing on its own. 


It is embarrassingly simple with just three ingredients.

Whisk them up and you have an incredible fruit dip that makes a fruit platter really special. 


Fruit Dip

Lindsay at Perfecting the Pairing

  • 1 can, 14 oz, sweetened condensed milk (can use fat free)
  • 1 container, 6 oz, vanilla yogurt
  • 1 container, 8 oz, cool whip (can use fat free)


Combine all ingredients in a bowl, whisk to combine.  Serve with fruit.

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