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Need Food Advice

ebearwifeebearwife member
in Georgia Babies

So this weekend I made fruit kabobs with a dip for an event.

Well, I kind of invented the dip bc I got the wrong thing at the store.  And it turned out kind of yummy but I want to improve on it.

So the real recipe is lowfat yogurt plus mint jelly.

I used 8oz cream cheese, 6 oz mint jelly, juice from one lime.

So, it turned out kinda lumpy (even after using the electric mixer) but still delicious.

I want to improve the recipe by making it with alcohol (rum, I guess?) for grown up parties, and also reducing the lumpiness.  So, how do I get rid of the lumps and how much alcohol would I add?  Remember, I can't taste test until July so...

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Re: Need Food Advice

  • K&P414K&P414 member
    Microwave the cream cheese to get it nice and soft and that should take care of the lumps. Do it in like 10 sec. intervals until it's smooth.  I've made a dip before w/ rum extract but never with actual rum.  I'd say to start w/ 1 tsp and taste from there.  I don't think that's enough alcohol to cause fetal alcohol syndrome so I think you're okay to taste test it.
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  • Jessica85Jessica85
    I would try it in the blender or food processor. Making sure the cream cheese is soft.
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  • Mrs. TheobaldMrs. Theobald member

    Could you skip the lime?  I am wondering if the acid in the lime made the cream cheese lumpy?  Just a thought.

     

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  • MrsBrandiGreeneMrsBrandiGreene member
    Ditto on skipping the lime.....fruit acid and cream cheese = curdle
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  • ebearwifeebearwife member
    Oh..didn't think of that.  I was going for the whole "mojito" thing....I know nothing about food.  I did love the tang of the lime though.  Maybe if I squirted the fruit with it instead?
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  • MrsBrandiGreeneMrsBrandiGreene member
    That would work...and also help prevent browning as well.
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  • A&JNelsonA&JNelson member
    If your cream cheese wasn't soft and at room temp then thats why you got lumps.
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