Fruit Skewers with Creamy Strawberry Yogurt Dip
INGREDIENTS
Fruit Dip
8 oz. container whipped topping, thawed
2 cups strawberry yogurt
1 cup mashed strawberries
Combine whipped topping and yogurt in a mixing bowl. Add strawberries, and mix well. Serve with fruit skewers.
INSTRUCTIONS
Wash and prep the fruit
- Cut pineapple, mango, cantaloupe, honeydew and watermelon into chunks or use melon baller if available for melon
- Leave strawberries and seedless grapes whole
- Slice kiwi
Thread fruit onto wooden skewers, alternating colors. Refrigerate up to 12 hours before serving.
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INGREDIENTS 16 oz. Packaged Refrigerated Sugar Cookie Dough 8 oz. Packaged Cream Cheese Softened ⅓ Cup Confectioner’s Sugar 1 tsp.Vanilla ¾ -1 Cup Blueberries ½ Cup Sliced Strawberries ½ Cup Raspberries Additional fruit (optional) INSTRUCTIONS Prep: Preheat your oven to 350°F. Press cookie dough into a 12-inch pizza pan. Bake for 15-20 minutes until golden brown. Cool in a pan on a wire rack. Create topping spread. In a mixing bowl, combine cream cheese, confectioner’s sugar. And vanilla. Spread on cooled cookie crust. Arrange blueberries, strawberries and raspberries on top. Serves 12.
