Tuesday, July 28, 2015

Simple Fruit Dip

Perfect Pairing:  Summer Fruit

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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!

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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. 

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It is embarrassingly simple with just three ingredients.

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

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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)


Directions:

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


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