Address: 444 Cherrycreek Road, Lincoln, NE 68528-1507, Phone: 402-441-7180

Alice Henneman, MS, RD, Extension Educator <ahenneman1@unl.edu>

Printer-friendly copy of a recipe at lancaster.unl.edu/food/ciq-yogurt.htm
Printer-friendly version at: lancaster.unl.edu/food/ciq-orange-honey-fruit-dip-printfriendly.htm

Orange Honey Fruit Dip

You can blend equal portions of ricotta cheese and yogurt in a blender or food processor until smooth to make a base for dips. For fruit dips, consider using vanilla-flavored or other type of flavored yogurt. Allow dips to chill for at least one-half hour for flavors to blend. Here's a fruit dip made with yogurt and ricotta cheese for you to sample.

  • 1/2 cup vanilla yogurt
  • 1/2 cup ricotta cheese
  • 1 teaspoon grated orange peel
  • 1 tablespoon honey

Blend all ingredients in a food processor or blender until smooth. Cover and chill for at least a half-hour before serving to allow flavors to blend. Serve with an assortment of fresh fruit.

ALICE'S TIPS:

  1. Keep cut fruits, such as apples, pears, bananas and peaches, from turning brown by coating them with an acidic juice such as lemon, orange or pineapple juice. Or use a commercial anti-darkening preparation with fruits, such as Ever-Fresh (TM) or Fruit-Fresh (R), and follow the manufacturer's directions. Cut fruits as close to serving time as possible.

  2. Cover and refrigerate cut fruit until ready to serve. Avoid leaving cut fruit at room temperature for more than two hours.

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