Healthy Rainbow Fresh Fruit Plate with a Cream Cheese Dip and Banana Dressing
Fresh sliced fruit looks so pretty when it's "shingled" on a plate-- almost like a rainbow! I made a creamy cottage and low-fat cream cheese dip. To guild the lily, I made a banana sauce with yogurt and honey. It's a delicious fruit dip that complements the fresh fruit perfectly.
Servings 1
Equipment
- Food processor ideal, but a hand mixer or blender works, too
Ingredients
For the fruit/ NOTE: Use your favorite fresh fruit. I don't recommend melon, as it can overpower the flavor of the salad
- 1 banana sliced
- 1 cup strawberries sliced
- 1 kiwi peeled and sliced
- 1 cup fresh pineapple cut into bite-sized chunks
- 1 orange peeled and sliced
For the fruit dip:
- 12 oz low-fat cottage cheese or ricotta cheese
- 4 ounces low-fat Neufchâtel cheese or regular cream cheese
- ¼ cup sugar
- 1 tsp vanilla extract
For the banana sauce:
- 1 cup low-fat vanilla yogurt
- 2 Tbsp honey
- 3 tsp lemon juice
- 1 ripe banana
- ¼ tsp poppy seeds optional, but I love the crunchy texture it adds
Instructions
For the filling:
- In a food processor, blend the cottage cheese, cream cheese, sugar and vanilla until smooth and creamy-- 1 minute, or so.
For the banana sauce:
- In a food processor, or blender, cream the ingredients until it's a smooth texture