So, as you probably noticed, I didn’t do a dessert post last week. That’s because I didn’t make one. We didn’t have a family dinner last week, therefore no dessert. I have a bunch of leftover cupcakes in my freezer. I figured if my family wanted dessert, they could eat a frozen cupcake!
Fast forward to today. There was a family cookout. It’s always a pot luck style so we chose to bring fresh fruit. Kiwi, mandarin orange, pineapple, watermelon, strawberries, and grapes. I made dips to go with them.
I saw many recipes on Pinterest, but eventually decided to just make my own concoction. I figured yogurt and cream cheese would work well together.
For the Toasted Coconut Vanilla I used: 8 oz Cream Cheese/ One 5.3 oz container of Toasted Coconut Vanilla Oikos Yogurt/ 1 tsp Clear Vanilla Extract/ 1 tsp powdered sugar. I whipped them all together in my stand mixer with the whip attachment.
For the Lemon Cream Cheese Dip I used: 8oz Cream Cheese/ One 5.3 oz Lemon Meringue Oikos Yogurt/ 3 Tbsp Powdered Sugar/ 3 Tbsp Lemon Juice. Again, I whipped it up in my stand mixer.
Now, remember two weeks ago when I made the Strawberry Lemonade Cupcakes? Remember how I had frosting left over? I re whipped it in my stand mixer and took it as a dip too!
Now. I suck and I completely forgot to take a picture of the two pans of fruit with my three containers of dips. I apologize. These were so quick and easy to whip together. Well, the lemon wasn’t. It took a while to get the lemon juice and powdered sugar amounts just right so cream cheese wasn’t the only thing we could taste. You’re welcome. 😊
So, go get some fresh fruit and whip you up a yummy cream cheese dip! Happy eating!