Over the weekend, we visited T's aunt and uncle in Oklahoma. His aunt loves cooking and made a delicious fruit salad that I really wanted to replicate. She mentioned the dish had both cream cheese and sour cream (say what!?) so I did a quick Google search and found Better Homes and Gardens' recipe using both ingredients. After reading the BHG recipe and seeing yogurt listed as an alternative to sour cream, I immediately decided to switch it up and try it out.
Ingredients:
1 package cream cheese, 8 ounce, fat free
vanilla Greek yogurt, about 10 ounces
1/4 cup brown sugar, Splenda variety
1 tsp vanilla
1-3 tbsp milk
fresh fruit
Directions:
In a small bowl, beat cream cheese until smooth with electric mixer. Add yogurt, brown sugar and vanilla and continue to beat. Add milk until mixture meets desired consistency. Refrigerate for one hour before serving. Serve with various fresh fruits.
T and I both were pretty happy with how this turned out. I don't think I beat the cream cheese enough, but T advises he likes the texture it created. Also, we opted to add enough milk for the fruit dip to become a sauce to drizzle over our fruit. Delicious!
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