As summer approaches I am aching to be eating summer food like BBQ anything, fresh fruit, and popsicles. We tend to eat so much better during the summer than any other time of the year. I think it is in part because I do not like to heat the house by using the oven, so our desserts tend to be fruit, pudding, or ice cream. I think the other part is that we tend to be outside more and playing more and just eat less over all.
For the most part, fruit is all that we need to satisfy our sweet tooth after spending a day outside, however, every now and then it is fun to dress it up and have fruit dip. It is a little boring to look at, but it is full of flavor and compliments all fruit. We made the kabobs for a family party, we tried to incorporate favorites from most everyone in the family and still have it look pretty. We used wooden skewers and bit sized bits of strawberries, pineapple, grapes and “big” blueberries. I filled the skewers and put them on a platter. The fruit dip was of course optional for people to eat, but we did not bring any of it home. Which makes complete sense as it has yogurt and cream cheese in it, so it is a little cheese cake like, but dip like at the same time.
- 1 8-oz package cream cheese
- 2-3 tbls packed brown sugar
- 2 5.3-oz vanilla yogurt containers
- Allow the cream cheese to soften for 10-20 minutes before starting.
- Put all ingredients into a bowl, starting with only 2 tbls of brown sugar, using a hand mixer mix until well combined.
- Taste it, if you would like it sweeter put in another tbls of brown sugar.
- Let the dip cool for about an hour before serving.