- Details
-
Parent Category: Recipes
1 (8 oz.) pkg. cream cheese, softened
1 C. plain yogurt
1/4 C. honey
2 tsp. crushed gingerroot
1 (8 oz.) can crushed pineapple, drained
1 T. ascorbic acid mixture*
1/3 C. water
2 pears
2 red apples
1 golden apple
1 T. finely chopped almonds, toasted
Beat cream cheese, yogurt, honey and gingerroot until creamy; fold in
pineapple. Cover and refrigerate to blend flavors, about 1 hour. Mix
ascorbic acid mixture and water. Slice pears and apples; dip fruit into
mixture to prevent darkening; drain. Just before serving, sprinkle dip
with almonds; serve with fruit.
*Ascorbic Acid mixture: used as a wash for cut fruit, prevents
browning and preserves flavor. Orange, lemon or pineapple juice will
also keep cut fruit from discoloring.
