Now, when I said I was going to write more, I didn’t quite envision recipe posts, but hey — why in the world not?
YUMMY and not that unhealthy!
These photos are old, but the recipe is tried and tested and evergreen. And a hit with potluck gatherings! Original recipe is from Cooks.com but altered significantly.
You will need:
Cream cheese. The essential, if only slightly pricey, component.
Sugar. The original recipe calls for both brown and white sugar. I bet we didn’t have brown sugar, so we substituted with…
Maple syrup. And…
Honey. Any kind would do.
Vanilla flavouring! Sort-of optional, but it’s gooood.
Then you just need your selection of fruit! I recommend at least one crunchy kind (apple), one sour (pineapple, I used tinned ones), and one sweet (mandarin oranges). Green grapes are good for colour variety.
Easy peasy steps
Plonk the 200g of cream cheese in a mixing bowl. Cream until soft.
Add about half a cup of white sugar and half a cup of brown sugar. Alternatively, do white sugar with maple syrup and/or honey.
Mix on medium speed.
Now is the time to judge the consistency of the sauce. I usually add pineapple juice (from the tin) to water it down. Any other juice works too, really.
Add a half teaspoon of vanilla, then taste test.
Meanwhile, you could’ve prepared your fruit. Cut everything into bite-sized pieces. I left the grapes whole.
And simply chuck the fruits into the mixer. These are pineapples…
Peeled and separated mandarin oranges…
Apples (no need to peel them)…
And strawberries. Gosh these would be a luxury here in Malaysia.
I simply mixed them in with a spoon. The quantity of fruit needs your judgement based on how “wet” of a salad you’re going for.
This step is quite important: CHILL IN THE FRIDGE for a few hours. The longer the better!
Serve cold in a bowl. It’s a great snacky breakfast or dessert!
The salad seriously gets better with time (within one week or so lah, depending upon the freshness of your fruits) as the flavours leech into the cream cheese sauce.