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    Fruit Chunks with Creamy Marshmallow Dip


    Source of Recipe


    Cooking Light, OCTOBER 1998
    1 (8-ounce) can unsweetened pineapple chunks
    2 unpeeled apples, cored and cut into 16 (1-inch) pieces
    16 tangerine sections (about 2 tangerines)
    16 seedless green grapes
    8 fresh strawberries, cut in half lengthwise
    Creamy Marshmallow Dip
    Preparation

    Drain pineapple in a sieve over a bowl, reserving juice. Set aside 16 pineapple chunks and 1/4 cup juice, reserving remaining pineapple and juice for another use. Place 1/4 cup pineapple juice in a large bowl, and stir in 16 pineapple chunks, apple pieces, tangerine sections, grapes, and strawberry halves. Chill. Spoon fruit evenly into 8 small bowls; top each with 2 tablespoons Creamy Marshmallow Dip.


    Creamy Marshmallow Dip

    1/2 cup tub-style light cream cheese
    1/2 cup strawberry low-fat yogurt
    1/4 cup marshmallow creme
    Preparation

    Combine all ingredients in a medium bowl, and beat at low speed of a mixer until well-blended. Cover and chill for 2 hours.
 

 

 

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