Pineapple Boat with Fluffy Fruit Dip |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 48 |
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At the root of this appetizer is a boatload of sweet, citrusy flavor. Children will find the carved pineapple appealing and be eager to dig into the delicious dip inside with fresh-cut chunks of summer fruit. Adults also find the fruit dip delightful, comments Katie Adams from Red Oak, Texas. I often treat myself to a batch when melons are in season. —Katie Adams, Red Oak, Texas Ingredients:
1/2 cup sugar |
1 egg, beaten |
2 tablespoons orange juice |
2 tablespoons grated orange peel |
2 teaspoons lemon juice |
2 teaspoons grated lemon peel |
1 package (3 ounces) cream cheese, softened |
1 carton (12 ounces) frozen whipped topping, thawed |
1 large ripe pineapple |
additional orange and lemon peel, optional |
assorted fresh fruit |
Directions:
1. In a saucepan, combine the first six ingredients; cook and stir over low heat until mixture reaches 160*. Remove from the heat.
2. In a bowl, beat cream cheese. Gradually add egg mixture, beating until smooth. Cool to room temperature. Fold in whipped topping. Refrigerate until serving.
3. Stand pineapple upright and vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the larger section, leaving a 1/2-in. shell. Cut fruit into chunks.
4. Fill shell with dip. Sprinkle with and orange and lemon peel if desired. Serve with pineapple chunks and other fruit. Yield: 6 cups dip.
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