Summer Fruit Dip
Fresh fruits of the summer are puréed and combined with yogurt and mascarpone cheese for a delightful summertime fruit dip.
2 cups fresh fruit (sliced berries, sliced peaches, melon chunks, etc.)
1 tablespoon honey
1/2 cup vanilla yogurt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup (8 ounces) Wisconsin Mascarpone Cheese, softened
Additional assorted fruit cut into slices for accompaniment: cantaloupe, honeydew melon, pineapple, apples, berries, etc.
- In food processor or blender, pulse together 2 cups fruit and honey, until coarsely chopped.
- Add yogurt and extracts; pulse until desired consistency.
- Stir in Mascarpone.
- Serve with additional sliced fruit for dipping. Store leftover dip in airtight container up to 3 days in refrigerator.
Makes 2 3/4 cups.
Variation: For winter fruit dip, prepare as above using fruits available in winter. Consider combining tangerines and dried cherries, apples with cinnamon, or oranges and grapefruit. When choosing citrus, you may wish to increase honey.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.