2 cups fresh fruit (sliced berries, sliced peaches, melon chunks, etc.)
1 tablespoon honey
1/2 cup vanilla yogurt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup (8 ounces) Wisconsin Mascarpone Cheese, softened
Additional assorted sliced fruits: cantaloupe, honeydew melon, pineapple, apples or berries.
In food processor or blender, pulse together 2 cups fruit and honey until coarsely chopped. Add yogurt and extracts; pulse until desired consistency. Stir in Mascarpone. Serve with additional sliced fruit for dipping. Store leftover dip in airtight container up to 3 days in refrigerator.
This is one of Farm Bureau member Rosalie Geiger’s favorite dairy recipes. We featured this recipe in the June/July 2013 issue of Wisconsin Farm Bureau Federation’s Rural Route. Images and recipes courtesy of the Wisconsin Milk Marketing Board, Inc.