Every week, a classroom mom comes to school to cook with the preschool class where my children go to school. It is a lot of fun for parents and students to create new food together! This week, for my turn as chef mom, my daughter requested that we make fruit dip from Mollie Katzen’s Stone Soup Cookbook (an excellent cookbook for children). It was a great idea. This recipe is very easy and very delicious. We modified her recipe a bit and made two batches – one with raspberries and one with blueberries. I think they were both good, but raspberry was my favorite. The students cut up apples for dipping but you could really use just about any fruit you have on hand.
Ingredients
frozen raspberries or blueberries, thawed (we used 12 oz. unsweetened)
softened cream cheese (about 6 oz.)
vanilla yogurt (1 1/2 cups)
lemon
sugar
Directions
Combine raspberries, cream cheese and yogurt in a blender until it is well mixed. Pour into a bowl and squeeze a bit of lemon juice. Stir. Taste test – it will probably be a bit too sour unless you used sweetened raspberries. Add a bit of sugar and possibly some more yogurt until it tastes delicious! Enjoy!
