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Fruit Dip

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Ingredients

  • Fruit Dip
  • 1 Tbsp. grated orange peel
  • 1 Tbsp. fresh lemon juice
  • ½ cup sugar
  • 1 well beaten egg
  • 1 (1 litre tub) Cool Whip – thawed
  • Put ingredients in a pot over low heat and cook until thickened (it burns easily). Then let cool. This can be done in the microwave, just be sure to mix occasionally (2 minutes at a time until thick)
  • Fold in Cool Whip by hand. Can be refrigerated for days and freezes well.

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Thaw Cool Whip before starting recipe

Step 2

Add - 1 Tbsp. grated orange peel
1 Tbsp. fresh lemon juice
½ cup sugar
1 well beaten egg

Step 3

Cool mixture

Step 4

Fold mixture into Cool Whip

Step 5

Slice fruit and DIP!

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Can be refrozen and used later, just defrost before use

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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