Day 9 of Healthy Summer Treats: 🍓🍮 Fruit Skewers & Cheesecake Dip #summeronshorts
- Mary Draper
- Jun 18
- 2 min read
Updated: Jun 24
Today we’re making some fun tulip fruit skewers out of strawberries and green grapes, to go with a super easy dreamy creamy vegan cheesecake dip made in a blender (also goes great with some Nilla wafer cookies for dipping).
YOU WILL NEED:
🍓 Strawberries (each berry makes 2 tulips)
🍇 Green grapes (you need 2 grapes per tulip skewer)
🍡 Small wooden skewers or toothpicks
🍮 Vegan cream cheese dip (recipe below)
🍪 Nilla wafers for dipping too (optional but also delicious! Recipe link below)
HOW TO
►Prepare your liquid cheesecake and chill (recipe ⬇️ )
►Make & bake Nilla wafers if using or skip and just use fruit (recipe link ⬇️ )
►Wash & dry your strawberries & grapes
►Hull your strawberries and cut each in half
►Slice the very tip off each half, and cut a few triangle notches into the top to make it look like a tulip
►Cut grapes in half and thread onto a skewer on an angle so they look like leaves
►Press strawberry tulip on top, and viola!! 🌷
►Dip into your cheesecake fruit dip (with
some Nilla wafers) & enjoy!!
►Store leftovers in airtight container in the fridge
Nilla Wafers============
Easy “Liquid Cheesecake”============
-3/4 cup almond flour (you can also sub whole almonds/cashews/macadamia nuts)
-1/3 cup coconut cream (solid portion off the top of a chilled can of full fat coconut milk)
-4 tsp fresh lemon juice
-1 tsp vanilla
-3 tbsp maple syrup
-pinch of sea salt
►Blend in small blender jar until smooth
►Transfer to airtight container
►Chill until thickened (it’s best to chill overnight for thickest results. Or if you don’t want to wait, use it right away but it will be thinner consistency)
►Store in fridge for up to 3 days, for longer storage you can freeze it for several months
Go see Day 8: 🍪🍨 GF/DF/V Ice cream cookie cups - eat your bowl
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