It is true, Easter is around the corner and it seems to be a great time to bring out the fresh fruit and berries. This is a wonderful, scrumptious sauce to make and you will want eat it all by yourself. Just kidding!
- 3 tbsp. heavy whipping cream
- 2 pkgs. cream cheese, softened to room temperature
- 1 tsp. really good pure vanilla
- 1 egg white
- 2 tbsp. sugar
- pinch of salt
In your electric mixing bowl blend the cream into the softened cream cheese.
Beat the egg white stiff, add the sugar and salt.
Fold into the cheese mixture.
I have used this since way back in the ’80’s, I think. So good.
Use it with angel food cake, fresh berries and a generous scoop of sauce.
Summer Fruit Tray with a French Cream Dip
Ah, yes…warm days and evenings on the deck/patio with family and friends over for fun and games.
Get this ready in advance and you will be a hit for sure. Lots of ice cold lemonade (or white wine). Ooooooh, so good!
- 1 whole pineapple, peeled and sliced into wheels, core removed
- 2 large clusters each of green and red seedless grapes
- 1 cantaloupe, cut into balls
- 1 honeydew melon, cut into cubes
- 24 strawberries with stems attached
- 6 kiwi (gold as well as green), peeled and quartered
- 2 cups blueberries
- 3 peaches, peeled and sliced
- butter lettuce to line a large tray
French Cream Dip
- 1 8 0z. pkg. of cream cheese
- 1 cup sifted icing sugar
- 1 cup whipping cream
- 1/4 cup berry sugar
- 1 lemon, zested and juiced
- pineapple juice
Soften the cream cheese and then whip in the icing sugar. Whipe the cream and sugar together until soft peaks form. Combine the cream cheese, whipped cream, lemon juice and zest and add just enough pineapple juice to make it the consistency you want.
Put the dip in a pretty bowl and set in the middle of the tray and put the fruit around it in a pretty manner. Have toothpicks in a container for guests to use, a spoon in the dip and small plates with napkins for each person.
This is a delicious way to serve fruit.