Blueberry Fruit Dip Recipes
BLUEBERRY FRUIT DIP
Make and share this Blueberry Fruit Dip recipe from Food.com.
Provided by granny franny 2
Categories Fruit
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Blend blueberry preserves into softened cream cheese.
- Add milk,lemon peel, and lemon juice.
- Whip heavy cream until soft peaks form.
- Fold into cream cheese mixture.
- I have a note to myself to double this recipe.
Nutrition Facts : Calories 127, Fat 9.3, SaturatedFat 5.8, Cholesterol 32.3, Sodium 42.3, Carbohydrate 10.1, Fiber 0.2, Sugar 6.5, Protein 1.2
BLUEBERRY FRUIT DIP
This fruit dip makes a great snack for my kids. What could be better after a long day at school? -Renee Sevigny, Wayland, Michigan
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a small bowl, beat the cream cheese, confectioners' sugar, cinnamon and lemon juice until smooth. Fold in blueberries. Serve with fruit, crackers and/or cookies.
Nutrition Facts :
MINI FRUIT KEBABS WITH BLUEBERRY YOGURT DIP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the kebabs: Thread the blueberries, pineapple chunks and raspberries onto small 3 1/2-inch bamboo skewers in any order you like.
- For the dip: Add the Greek yogurt, honey, blueberries and vanilla seeds to a blender. Blend until smooth.
- Serve the fruit kebabs with the yogurt dip.
BLUEBERRY POI
I created this for fun! It's for vegans and vegetarians or anybody who wants to cut dairy or fats out of their diet. Dreaming about Hawaii, I thought of the poi that I had at a luau. Poi, made from the taro root, has a taste that I thought was similar to tofu!!! So I gave it a little sweetness from honey and poi is light purple-colored so I used blueberries to get that poi look. You could serve this at a summer luau party or eat as a fruit dip. I like it with Mi-Del ginger snaps too! Also, this makes a lot (a full food processor's worth) so cut the recipe in half for fewer people. Enjoy!
Provided by ChefLee
Categories Lunch/Snacks
Time 10m
Yield 1 large bowl blueberry poi, 12-24 serving(s)
Number Of Ingredients 6
Steps:
- Break up the tofu into chunks and put in a food processor with the blueberries. Process until well blended.
- Add the honey then continue to process until creamy.
- Add in the vanilla, cornstarch, and lemon juice and process one more time until blended and creamy.
- Serve with apples, ginger snaps, or anything you want!
Nutrition Facts : Calories 81.5, Fat 1.4, SaturatedFat 0.3, Sodium 4.8, Carbohydrate 15.9, Fiber 1.2, Sugar 14.4, Protein 2.9
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