Experiment — and dip in for a snack or dessert

by Eileen Goltz

Recipes in PDF format

Now that swimsuit season is looming, I need to find a way to satisfy my sweet tooth but avoid excessive calories. With this caveat in mind, I inevitably turn toward fresh fruit for a snack or dessert.

Spring and early summer bring out the best in strawberries, blueberries, and other delicious produce. I have no problem snacking on clementines, grapes, an apple, or a banana, but when I’m serving fruit as an appetizer or dessert to guests, I like to dress up the presentation and add a dip or sauce to the menu. For a really fancy meal, I use a pretty glass bowl to serve the dip or sauce; for a more casual setting, I love to use fruit to serve fruit. For individual servings of dip or sauce, I use a lemon, lime, or small orange cut in half crosswise. I cut a thin slice off the bottom of each half so it will sit flat. I slice around the edge of the fruit, then remove the pulp and membrane. I pat the inside of the shell with a paper towel and then spoon the dip or sauce into the shells.

The following recipes all have a dairy component. There are low-fat and no-fat varieties of cheese and sour cream available, and, for those who want to make a pareve dish or who suffer from lactose intolerance or a milk allergy, the lactose-free Tofutti brand of “fake” sour cream and cream work very well.

PINA COLADA FRUIT DIP
2 8-oz. cartons plain yogurt
4 serving-size packages of instant vanilla pudding mix
1/4 cup grated coconut, optional
1/2 cup drained, crushed pineapple
1 tsp. coconut extract
1 tsp. rum extract
1 cup frozen whipped topping, thawed
bite-sized pieces of fresh fruit (pineapple, strawberries, kiwi, grapes, etc.)

In a medium bowl, blend yogurt and pudding mix; stir in pineapple and extracts. Fold in whipped topping. Cover and refrigerate until serving time. Serve with fruit dippers. Makes two-and-a-half cups.

WHITE CHOCOLATE ORANGE FRUIT DIP
1 package instant white chocolate pudding
1 1/2 cups cold milk
1 8-oz. container whipped topping
1 Tbsp. orange liqueur or orange juice
bite-sized pieces of fresh fruit (pineapple, strawberries, kiwi, grapes, etc.

In a bowl, combine pudding and milk; mix for one minute. Add whipped topping and beat one more minute, blending in liqueur or juice. Chill for at least 30 minutes. Serve with cut-up fresh fruit. Makes two cups.

NON-DAIRY EZ FRUIT DIP
1 cup powdered sugar
1 cup nondairy cream substitute
2 tsp. vanilla

Combine all ingredients in a bowl; mix to combine and serve with fruit. Makes one-and-a-half cups.

MILKY WAY STRAWBERRY AND BANANA DIP
4 Tbsp. butter
2 Milky Way bars; 2.15 oz. each
1 Tbsp. vanilla extract
1 cup sifted confectioners’ sugar
whole strawberries
cut-up bananas

Combine butter and candy in a heavy saucepan. Melt over low heat, stirring constantly until mixture is fully melted and smooth. Beat in vanilla and sugar. Serve with strawberries and bananas. Makes one cup.

COCONUT FRUIT DIP
12 coconut macaroons, chopped
2 cups sour cream
1/2 cup light brown sugar
1/2 tsp. vanilla extract
cinnamon
chopped nuts

Combine all ingredients in a bowl; cover and chill for several hours. Sprinkle the top with cinnamon or chopped nuts. Serve with cut-up fruit. Makes two-and-a-half cups.

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Recipes in PDF format