I am so excited about this post! I was so excited about this recipe I was even sending texts about it to other dairy intolerant family members. Move over cream cheese dips -this is Dairy Free Fruit Dip!
Earlier this year I was getting our family ready for a mini-Super Bowl Party at our house for just the four of us. My beloved Green Bay Packers weren’t in the game so I was way more interested in the food than the football. In years past I’d made a cream-cheese based fruit dip and strawberries for game days, but decided to experiment a little so Colin could eat our party treats. I mixed up some marshmallow crème, coconut milk vanilla yogurt, a bit of powdered sugar, and vanilla. I whipped it together with hand held mixer and decided it could be even better with a little lemon zest and lemon juice. The result was a delicious fruit dip that everyone in our family loved. My husband he said he preferred it to the old cream cheese based one. The texture of the dip was great and didn’t get runny like my coconut whip cream does after standing a while. I can even see myself using it as a frosting substitute for Colin’s birthday treats.
Do yourself a favor and try this dip!
Here is the yogurt I used but feel free to experiment if you have a dairy free yogurt you like. I’d go with vanilla or plain yogurt. Try adding a little vanilla extract into the recipe if you use plain yogurt.
Dairy Free Fruit Dip
7 0z Marshmallow crème (also known as marshmallow fluff. It comes in a jar)
6 oz. Vanilla flavored coconut yogurt (if you can only get plain -add more sugar and vanilla to the recipe)
2 tablespoons Powdered sugar
1/2 teaspoon Vanilla
Zest of half of a small lemon
1 tablespoon lemon juice
Mix all ingredients together with a hand blender or whisk. Serve with fruit for dipping.
I just have a moment to write while my kiddos finish up their naps, but I wanted to get this out before you start planning your holiday goodies and shopping lists. I discovered the secret to making better frosting- dairy or dairy free: Powdered Sugar that is 100% cane sugar. No beet sugar! This may be known to a lot of you already but it was a HUGE revelation for me.
In the past year I’ve made a lot of different dairy free frostings trying to find something similar to buttercream icing. The results of these frosting experiments haven’t always been super smooth and I chalked it up to using various butter substitutes. I figured the new ingredients were messing up the texture and accepted it for what it was. More recently though I thought the frosting was even more grainy than normal. I googled it and found a post somewhere explaining that grainy frosting is usually due to cheap powdered sugar that has been made with beet sugar instead of cane sugar. I jumped up and looked at the generic powdered sugar that I have always used. It just said sugar and cornstarch. I looked at the bag of the brand name powdered sugar when I went to the store and it said “Pure Cane Sugar- No Beet Sugar.” (So I guess the sugar people already knew it made a difference).
I made some frosting with the new 100% cane sugar powdered sugar and oh my goodness! It was sooo smooth, like whipped cream compared to the stuff I’d been eating. I had no idea the difference it could make! It makes the dairy free frosting recipe I use SOO much better. I couldn’t stop eating it out of the bowl. I will NEVER buy the generic kind again for using in a recipe!
If you’ve been thinking about one of the cake recipes I wrote about last week but wondered what to do for frosting- have no fear! As long as you can get a butter replacer like Earth’s Balance Soy/Dairy Free spread, Earth’s Balance Organic Coconut Spread, or Spectrum Organic Shortening, you can make frosting. If you can’t get your hands on exactly what I use in my recipe below, try making it out of one of the other products. The end texture and taste will vary depending on what you use but you will still get a fair substitute for real frosting.
I’ve come up with a pretty good replacement for buttercream-like frosting using some Earth Balance Soy/Dairy Free Spread and some Spectrum Shortening. Using all Earth’s Balance spread was a bit salty for my taste and it wasn’t very pretty. Using all Spectrum shortening worked, but the flavor was much improved when I added in some Earth’s Balance spread. Using both I created a frosting with a texture similar to buttercream and really not unlike many shortening based frostings I’ve tasted on grocery store cakes. I’ve put this on just about everything that could use frosting: chiffon cupcakes, Back to Nature Vanilla Wafers, a spoon. 🙂
*Also see my post about using 100% cane sugar powdered sugar.
Dairy-Soy Free Frosting
2 tablespoons Earth’s Balance Dairy & Soy Free Spread
6 tablespoons Spectrum Organic Shortening
1 1/4 teaspoon real vanilla extract
1/4 teaspoon almond extract
2 cups powdered sugar (use brands with 100% cane sugar for best results)
about 2 tablespoons water
In a half cup measuring cup place 2 tablespoons of Earth’s Balance Dairy & Soy Free Spread. Fill the rest of the measuring cup up with Spectrum Organic Shortening (6 tablespoons). Place the spread and shortening in the bowl of an electric mixer. Add the vanilla and almond extracts. Mix using a medium speed until combined. Add in 1 cup of powdered sugar and mix on medium high for 1 minute. Add in 1 tablespoon of water. Mix again for 1 minute. Add the second cup of powdered sugar and mix for 4 minutes on medium high. At the end of 4 minutes check the consistency. if you want it thinner add a little water and mix again for a minute. Makes about 1 cup.