Caramel Fruit Dip
Use reduced fat cream cheese with caramel ice cream topping for a rich and creamy apple fruit dip spiced with cinnamon and sweetened with nature's honey. You can use this to top low fat ice cream, apples, etc.
8 ounces reduced fat cream cheese
1/2 cup caramel ice cream topping
1/4 cup honey (or less if desired)
1/4 teaspoon ground cinnamon
Beat cream cheese in bowl until creamy.
Add caramel topping, honey and cinnamon. Combine.
- Serve this delicious Caramel Fruit Dip with fresh apples or other fruits, if desired.
- Store topping covered tightly and in the refrigerator.
Recipe makes 2 cups.
Extra: Caramel Apple Cake
Try the sauce on this caramel apple cake! A hit for all ages. Delicious in every way.
3/4 cup butter
1-1/3 cups packed brown sugar
1-3/4 teaspoons ground cinnamon
1 cup pecan halves
2 Granny Smith apples - peeled, cored and cut
2 cups all-purpose flour
1/2 teaspoon baking soda
1-1/4 teaspoons salt
3/4 cup water
Preheat oven to 375 degrees. In a 9 inch pan, melt 3 tablespoons butter. Sprinkle 1/3 cup brown sugar and 1/4 teaspoon of the cinnamon. Arrange twelve pecan halves, then the apple wedges (as you would for a pineapple upside-down cake. Chop remaining pecans and set aside.
In a small bowl, mix flour, baking soda, salt and 1-1/2 teaspoons cinnamon. Set aside. In a large bowl, cream 3/4 cup butter and sugar until smooth. Stir in water. Add flour mixture and combine. Add nuts and combine.
Spread batter evenly over apples and bake at 375 degrees for 30 minutes. Cool 10 minutes, then invert onto plate. Makes one 9 inch round cake.
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