I'm back with an actual recipe! It's one of my oldest, favorite things that I learned from my mom. It's the easiest and most delicious fruit dip. We even have a German-sounding made up name for it. We call it Frutenglasa. To say it, the last "s" has to sound a bit like a "j" or "zh" sound.
It's great with strawberries or fruit salad. It's great with watermelon when it's hot during summertime. You can even smear it on crepes or a puff pancake, add some fruit and have a very elegant dish.
Mom has a top secret, special change she does to this recipe that I will share, too. For special occasions, she will substitute orange liqueur (like Cointreau, Grand Marnier, or Triple Sec) for the orange juice. My last batch, I only subbed 1 tablespoon of Triple Sec and kept the other 2 as OJ. This stuff is almost addictive.
And I have even stuffed it inside birthday cake as a filling layer. Super awesome stuff it is.
Try it out and give me a shout about how much you love it.
1 7-ounce jar marshmallow creme
1 8-ounce block cream cheese, at about room temperature
3 Tablespoons orange juice (or orange liqueur if you like)
1. Using an electric mixer, beat the cream cheese to soften it. An electric hand mixer works fine, probably better than a big stand mixer.
2. Add the marshmallow cream and juice. Beat until smooth and creamy.
3. Serve with sliced fruit or use with crepes as a topping or as a cake filling.
4. This makes about 2 cups of dip. Keep refrigerated. It will keep about 4-5 days.
Crepe Filling - use about 2 Tablespoons of dip, spread inside a crepe, add fruit and roll up or fold as desired. This is perfect for macerated berries or peaches. Be sure to dribble the syrupy fruit juices on top with the fruit.