Ingredients:

  • 4 oz Cream Cheese (full-fat, softened)
  • 1 cup Full-Fat Greek Yogurt
  • 1/4 cup Powdered Sugar (Icing Sugar), sifted
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Fresh Lemon Zest
  • 1 pint Strawberries (hulled and halved)
  • 1 cup Raspberries
  • 1 cup Cubed Pineapple (3/4-inch cubes)
  • 1 cup Mini Marshmallows
  • 1 pint Blueberries

Instructions:

  1. Soften the Cream Cheese: Ensure the cream cheese is at room temperature. Place it in a medium bowl and beat it using a spatula or hand mixer until smooth and light, ensuring no lumps remain.
  2. Combine Dip Base: Add the Greek yogurt and vanilla extract to the cream cheese mixture. Fold gently until just combined. Do not overmix.
  3. Flavour and Chill: Sift the powdered sugar directly into the mixture and add the lemon zest. Fold until smooth and creamy. Cover the dip and refrigerate for at least 15 minutes to allow the flavors to meld and the dip to firm up slightly.
  4. Prepare Fruit: Thoroughly wash all the strawberries, raspberries, and blueberries. Pat all berries completely dry. Hull and slice the strawberries, and cut the pineapple into uniform cubes.
  5. Thread the Skewers: Thread the prepared fruit and marshmallows onto the 16 bamboo skewers. For visual consistency, alternate red (strawberries, raspberries), white (pineapple, marshmallows), and blue (blueberries) components. Aim for 5–6 pieces of fruit per skewer.
  6. Serve Cold: Arrange the completed fruit skewers onto a serving platter. Transfer the chilled cheesecake dip into a decorative serving bowl and serve immediately alongside the skewers for dipping.