Lemon Light Fruit Dip

I totally love fruit. And it’s good for you, which is always a plus. But sometimes you need something extra to make it festive, like when you’re taking it to your Sunday School Class party. That’s tonight. I think it’s wonderful. But the true test will come when I find out if everyone else likes it too.

This recipe comes from Pillsbury. I found it in the December 1998 Holiday Appetizers & Desserts book.

Lemon Light Fruit Dip

1 (8-oz.) container sour cream
4 oz. cream cheese, softened
3 tablespoons frozen lemonade concentrate, thawed
1 tablespoon honey

In medium bowl, combine all ingredients; mix well. Cover; refrigerate 1 to 2 hours to blend flavors. Serve with cut-up fresh fruit.

Makes 1 ½ cups.

HERSHEY'S Vanilla Chip Fruit Tart

Wow! This seems so cool and refreshing -- with just the right amouth of extra to make it luscious.

HERSHEY’S Vanilla Chip Fruit Tart

¾ cup butter or margarine, softened
½ cup confectioners’ sugar
1 ½ cups all-purpose flour
Vanilla Filling (recipe follows)
Fruit Topping (recipe follows)

Heat oven to 300 degrees.

Beat butter and confectioners’ sugar until light and fluffy. Blend in flour. Press mixture onto bottom and up side of 12-inch round pizza pan. Bake 20 to 25 minutes or until lightly browned. Cool completely.

Prepare Vanilla Filling. Spread on cooled crust. Cover. Chill.

Prepare Fruit Topping. Cover. Chill assembled tart.

Makes 10 to 12 servings.

Vanilla Filling

1 2/3 (10-oz. package) HERSHEY’S Vanilla Milk Chips
¼ cup whipping cream
1 package (8 oz.) cream cheese, softened

In microwave-safe bowl, microwave vanilla chips and whipping cream at HIGH (100 %) 1 to 1 ½ minutes or until chips are melted and mixture is smooth when stirred. Beat in cream cheese. Spread on cooled crust.

Fruit Topping

¼ cup sugar
1 tablespoon cornstarch
½ cup pineapple juice
½ teaspoon lemon juice
Assorted fresh fruit

In small saucepan, combine sugar and cornstarch. Stir in juices. Cook over medium heat, stirring constantly, until thickened. Cool.

Meanwhile, slice and arrange fruit on top of filling. Pour juice mixture over it. Cover. Chill.

Ice Box Fruitcake

'Tis the season for the great Fruit Cake debate. It's one of those things where you either love them or hate them. Sometimes. As with most foods, some recipes are better than others. I've never been a fan of those packaged fruit cakes that are baked. You know what I'm talking about. You buy them in a box, stick them in the refrigerator and slice at the appropriate time. No fuss. No time involved. Not much taste involved either. I grew up on Ice Box Fruitcake. I love it. So does my Dad. No one else seems to care for it in our family. However, a number of friends who "knew" they didn't like Fruit Cake like this one. It takes a little time to put together but it truly is worth the effort.

 

Ice Box Fruit Cake

1 quart chopped pecans

1 can Eagle Brand milk

1 lb. candied cherries, finely chopped 

1 lb. candied pineapple, finely chopped 

1 lb. raisins

1 lb. graham crackers, crushed

5 tablespoons lemon juice 

Stir pecans, cherries, pineapple, graham crackers and lemon juice together. Gradually stir in the milk. This mixture is very, very sticky so be prepared. I place wax paper on the bottom and sides of a bread loaf pan. Put the cake mixture in this. Fold the wax paper over the top of the mixture. Cover this with tin foil. Place in the refrigerator at least overnight. You can do this a week or more ahead of time. It's Fruit Cake. It keeps. Just slice what you want when you want it and store the remaining Fruit Cake in the refrigerator.