Betty's Fresh Fruit with Dipping Sauce

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while sour cream is a more affordable option.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is a budget-friendly alternative.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener, while brown sugar is often less expensive.

Start by preparing the dipping sauce in a small saucepan.

Add the entire 16-ounce container of fat-free sour cream to the saucepan.

Measure out and add 1/2 cup of packed light brown sugar to the sour cream.

Use a wooden spoon to stir the mixture until the brown sugar is fully incorporated and lumps are removed.

Optionally, add 1/4 cup of Maker's Mark bourbon whiskey to the mixture for added flavor.

Heat the mixture over low to medium heat, stirring continuously until it begins to bubble around the edges, then turn off the heat before it boils.

Allow the dipping sauce to cool before proceeding with the fruit preparation.

Prepare the assorted fresh fruit: peel and slice peaches, and sprinkle them with lemon juice to prevent browning.

Wash and pluck red grapes from their stems, using about 1.5 to 2 cups.

Add fresh pineapple chunks and blueberries, using about 1.5 to 2 cups of each, and arrange them on a sectioned plate or large bowl.

Cover the fruit with plastic wrap and refrigerate while the dipping sauce cools for about two hours.

After cooling, check the temperature of the dipping sauce to ensure it is less than room temperature.

Open the refrigerated fruit and prepare to serve by estimating one cup of the dipping sauce for the center of the plate.

Add confectioners' sugar to the dipping sauce to achieve the desired consistency, starting with 1/4 cup and adjusting as needed, up to 1 cup total.

Pour the prepared dipping sauce into the center of the serving dish and serve with the fresh fruit.

Equipment Needed

Spice Level:

Dietary

Allergens