Easter Fruit Salad
This Easter Fruit Salad with sweetened whipped cottage cheese dip is the cutest addition to an Easter buffet. Serve in adorable jars or on your prettiest platter.
Ingredients
- 2 cups cottage cheese 16 ounces
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1 ½ pounds assorted fruit cut into bite-sized pieces, including melon, grapes and/or pineapple
Instructions
- Place cottage cheese, honey and vanilla in bowl of food processor fitted with knife blade attachment. Blend until completely smooth. Makes about 1-1/2 cups dip.
- To serve in jars, divide cottage cheese mixture between 8 mini mason jars. Thread fruit onto 16 small decorative skewers and place 2 skewers in each jar. Or, arrange fruit with skewers on platter and serve alongside bowl of cottage cheese mixture for dipping.
Notes
- You can also serve all of these elements as a fruit plate for Easter, kind of like a fruit charcuterie board, with the dip in a small bowl, and the cut fruit arranged around it on a large platter.
- Another pretty way to serve this is to spread the cottage cheese mixture on the bottom of a pretty platter, and spoon the cut fruit on top. Serve with a large serving spoon so people can spoon up the fruit with a bit of the dip for their plates.
Calories: 125kcal, Carbohydrates: 21g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Cholesterol: 9mg, Sodium: 170mg, Potassium: 135mg, Fiber: 1g, Sugar: 17g, Vitamin A: 330IU, Vitamin C: 2mg, Calcium: 48mg, Iron: 0.3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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