I have been so busy trying to get The Half Moon Bakery up and running that I am not very creative on my meals, which is why you haven’t seen too many new recipes.  This weekend I also got outside for lots of gardening.  The yard was being taken over by every species of weed possible.  In the past, I would have tried to bake and cook and take care of the yard work but I have been told to slow it down so, I just did yard work.  Ya know, it was good advice.  I didn’t get stressed and I enjoyed the yard work though the back is screeching at me today. LOL.

The sunshine reminded me that I have these two recipes for a fresh fruit dip.  I am going to make one of them today but wanted to share the recipe ahead of time with you.  They are light and not too high in calories which make them perfect to go with fruit.  Bon Appetit!

Fruit Dip #1

In a medium bowl, mix 1 cup sour cream(light or reg) or plain yogurt with 1/4 cup brown sugar or 1/8 c. honey.  Crush 6 macaroon cookies and add in.Add vanilla to taste (about 1 tsp.).  Chill for about 2 hours.  Cut up fruit and serve on the side.

Strawberry Dip #2

1 large Cool Whip 

2 containers of Strawberry Yogurt (reg. or Greek)

Fresh Strawberries or 2 boxes frozen sliced strawberries, thawed and drained.

Mix all of the above together in a large bowl and chill.  If you want to get fancy, Hollow out a pineapple, cut up the pieces and fill the center with the Dip.  Arrange other fruit along the outside.

Both of these recipes are good but my favorite is the 1 st one with the macaroons.