Also curious where people stand on brown sugar vs. powdered for fruit dip if you care to share.
Not cream cheese, but this is unexpectedly awesome:
- 8 ounce carton dairy sour cream
- ¼ cup packed brown sugar
- 1 tablespoon Kahlua or other coffee liqueur
Ugghh formatting:
- 16oz Yogurt
- 8oz Cream Cheese
- 1oz Butter
- 2Tbsp Simple syrup from unfinished sugar
(Demerrera, Turbinado…etc) - Pinch Salt
- Couple drops of Vanilla Extract
- Squeeze of Lemon
Paddle in mixer for a minute or two until combined, then same with whisk attachment to add air.
For dipping fruit? I’d probably just use Greek yogurt with honey.
Was coming in to comment similarly. For a small variant, start with plain Greek yogurt, then add low-cal flavoring of choice (like vanilla extract, orange extract, lemon juice, etc) and a little sucralose to sweeten it up. IME, artificial sweeteners in small quantities taste fine.
My problem with all the sour cream, cream cheese, butter and sugar options is that the empty calories can quickly explode, not unlike with salad dressings.
Why is whipped cream not an option here? That and some almond extract, maybe some orange or pineapple juice, you’re off to the races.
Whipped cream is an option too! Was curious about people’s favorite combo and the recipes online don’t seem to converge on one. Judging by the handful of responses maybe there’s no majority consensus. I imagine the whipped cream version would taste similar to the heavy cream version but a fluffier texture if you whip it first? I’ll have to experiment with a bit of fruit juice!
For my lazy and healthier option, I go for a vanilla flavored Greek yogurt. If I want something sweeter, or I’m making a fruit based dessert, I go for a sweeter cream cheese frosting. Cream cheese, powdered sugar, butter, a bit of vanilla extract.
