2 c. fresh fruit (sliced berries, sliced peaches, melon chunks, etc.)
1 Tbsp. honey
1/2 c. vanilla yogurt
1/4 tsp. almond extract
1/2 tsp. vanilla extract
1 c. (8 oz.) Wisconsin Mascarpone cheese, softened
Additional assorted sliced fruits: cantaloupe, honeydew melon, pineapple, apples or berries.
- In a food processor or blender, pulse together 2 c. 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 an airtight container up to 3 days in the 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.