Pineapple Berry Boats With Raspberry Dip
Pineapples are carved and filled with strawberries or other in-season berries for a pretty presentation that also comes with a raspberry dip recipe.
Ingredients
- 8 ounces cream cheese (use Neufchatel for ⅓ less fat)
- ⅓ cup raspberry preserves
- 2 tablespoons milk
- ½ teaspoon lemon zest
- 2 teaspoons lemon juice
- ½ cup cream
- 2 tablespoons powdered sugar
- 1 pineapple
- 1 pint strawberries and/or other fresh in-season berries
Instructions
- Whip cream cheese until smooth, then blend in preserves. Add milk, lemon zest and lemon juice, mixing well.
- In a separate bowl, whip cream with sugar until soft peaks form. Fold whipped cream into cream cheese mixture. Chill.
- Halve pineapple lengthwise, keeping the green leaves intact. Scoop out the flesh and cut into bite-size pieces, discarding tough core.
- Cut each strawberry in half. Fill pineapple “boats” with chopped fruit and serve with cream cheese dipping sauce.
Tips & Notes
• Select fresh pineapples that seem heavy for their size, with dark-green greens. Avoid soft spots and dry-looking leaves.
• Use any fresh, in-season berries of your choosing.
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