Fruit Dipstick

SERVES 8

INGREDIENTS

  • 1/2 cup vanilla yogurt
  • 1 4-ounce package cream cheese, room temperature
  • 1 tablespoon seedless red raspberry or strawberry jam
  • 1 tablespoon confectioner’s sugar
  • 1 teaspoon vanilla
  • 1 cup cantaloupe, cubed or balled
  • 1 cup honeydew melon, cubed or balled
  • 1 cup strawberries, hulled and cut into quarters

SPECIAL EQUIPMENT

  • 24 flat wooden ice cream spoons

GET COOKIN'

  1. Using a hand mixer, beat yogurt, cream cheese, jam, sugar and vanilla in a large bowl and beat until combined well.
  2. Scoop one end of each wooden ice cream spoon into the fruit dip until coated. Place on wax/parchment paper lined cookie sheet and cover with plastic wrap and store in the refrigerator. (This step can be done a few hours in advance).
  3. Top each fruit dipstick with one piece of fruit.