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Summer Fruit Dip

2 cups fresh fruit (sliced berries, sliced peaches, melon chunks, etc.)
1 Tbsp. honey
1/2 cup vanilla yogurt
1/4 tsp. almond extract
1/2 tsp. vanilla extract
1 cup (8 oz.) Wisconsin Mascarpone cheese, softened
Additional assorted fruit cut into slices: cantaloupe, honeydew melon, pineapple, apples, berries or other desired local ingredients

In food processor or blender, pulse together 2 cups fruit and honey until coarsely chopped. Add yogurt and extracts; pulse until desired consistency. Stir in Mascarpone. Serve with additional sliced fruit for dipping. Store leftover dip in airtight container up to 3 days in refrigerator.

 


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