Fruit dip is the *perfect* way to screw up your healthy dessert.

Not that there's anything wrong with a healthy dessert, but you know when you're at someone's place for a meal, and you're wondering what's for dessert  maybe it'll be a three-layer triple choc Nutella fudge cake, or something  but then they deposit a fruit salad on the table and your internal complaints department goes, "Fru-ewwwwwwwwwt saaaaaaa-laaaaaaaaaaaaaaaaaaad" and pulls a face like-a this.

Well, fruit dip might appease the fatties. And by fatty, I mean myself, the individual described above, so don't be alarmed or offended. 

This was my first time making a fruit dip. Not gonna lie, probably chose the most calorific option. It was yummy and decadent, though I'd also like to find a slightly healthier version. Something in between the extremes of natural yoghurt and this dip made from dismembered Freddo Frogs would be good.

If you have a fruit dip recipe that you're willing to share, please do!


Adapted from Canadian Living. Yields 1.5 cups.


  • 85g (3oz) white chocolate, chopped
  • 75mL (1/3 cup) cream
  • 250g (8oz) cream cheese, softened
  • 1 tbsp granulated sugar
  • 1 tsp grated orange rind
  • 1 tsp orange-flavoured liqueur or orange juice (I used juice)
  • Method
  • In a heatproof bowl set over saucepan of hot (not boiling) water, melt white chocolate with cream, stirring gently until smooth. Let cool to room temperature.

    In separate bowl, beat cream cheese with sugar until fluffy; beat in orange rind. Stir in chocolate mixture and orange liqueur.

    Tip: The original recipe says that this dip can be refrigerated for two days. Whilst this is true, refrigerating something containing chocolate will make the mixture quite firm, as it did mine, making it difficult to scoop! The consistency of my dip was perfect before refrigeration -- my tip is to prepare right before you need it.

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