Fruit Dip


1 (8-ounce) package cream cheese, softened
1 c. powdered sugar
1 c. whipping cream
1/4 c. granulated sugar
1 lemon, zested and juiced
Pineapple juice (I just use the juice squeezed from the pieces I cut off the pineapple I serve alongside)

Whip softened cream cheese with the powdered sugar.  Separately, whip the whipping cream and and granulated sugar together until they form soft peaks. Combine whipped cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency (a few T. will do). Serve with fresh fruit tray or fruit salad.*

*For serving, I like those plastic trays you get from the deli.  You know:  about two feet across, black in color, with the different sections in it.  Playce a layer of crushed ice on the bottom, with lettuce leaves on top of that to prevent your sliced fruit from getting soggy.  Sliced kiwi, cubed fresh pineapple, berries and grapes work well.  Don’t forget toothpicks for serving the fruit.

As modified from Paula Deen’s Fruit Tray with Fruit Dip Recipe, available online at  (Last visited April 13, 2014).  

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