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Category: Fruit Salads
Prep Time: Cook Time: Total Time:
DIP:
2 cups frozen whipped topping, thawed
1/2 tsp nutmeg and vanilla
16 ounce carton vanilla yogurt
1 small whole watermelon, cut into 3/4 inch slices
2 pints (6 cups) blueberries, cleaned drained
In small bowl, combine all dip ingredients; blend until smooth. Spoon dip mixture int 5 to 6 inch diameter bowl; cover with plastic wrap. Refrigerate until serving time.
Cut watermelon slices int wedges; remove rind and seeds. Refrigerate until serving time. Just before serving, arrange watermelon wedges around edge of very large serving plate, points facing out.
Arrange blueberries in 2-inch wide circle around inside edge of watermelon wedges. Place bowl of dip in center. To serve, place watermelon and blueberries on individual serving plates; spoon dip over fruit.
Serves 24
NAUTICAL FRUIT PLATE
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Category: Fruit Salads
Prep Time: Cook Time: Total Time:
DIP:
2 cups frozen whipped topping, thawed
1/2 tsp nutmeg and vanilla
16 ounce carton vanilla yogurt
1 small whole watermelon, cut into 3/4 inch slices
2 pints (6 cups) blueberries, cleaned drained
In small bowl, combine all dip ingredients; blend until smooth. Spoon dip mixture int 5 to 6 inch diameter bowl; cover with plastic wrap. Refrigerate until serving time.
Cut watermelon slices int wedges; remove rind and seeds. Refrigerate until serving time. Just before serving, arrange watermelon wedges around edge of very large serving plate, points facing out.
Arrange blueberries in 2-inch wide circle around inside edge of watermelon wedges. Place bowl of dip in center. To serve, place watermelon and blueberries on individual serving plates; spoon dip over fruit.
Serves 24
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.