TASTEFUL THURSDAY: Marshmallow Fruit Dip
Today was full of such random wonderfulness. Maddie and I watched more Nashville, my dance students had their final performance and I had some sweet conversations with their parents, a summative project in the concourse on mental illness and some prayed-over conversations with students, a wonderful coffee-catch-up with my beautiful momma, a hilarious sushi date with Maddie and our soon-to-be apartment mates Beth and Autumn.
Oh, and I randomly whipped up a marshmallow fluff thing inspired by something I saw on Pinterest with yesterday’s grocery finds: mini marshmallows and dairy-free cream cheese (to all my dairy-free friends, Daiya is great and delicious brand). I saw marshmallows in the candy aisle and couldn’t remember the last time I’d had any, but it took me straight to thoughts of the cottage!
It was delicious on fruit, but also straight out of the pot, and would probably go well on many other sweet things as well! A bagel with strawberries… cupcake frosting… if you love marshmallows, you’ll love these!
As always, measurements are guesses!
And, of course, you can substitute regular cream cheese for the Daiya!
Marshmallow Fruit Dip
1/4 c mini marshmallows
1/2 T almond milk
3 T dairy-free cream cheese
1 tsp cinnamon apple butter
- In a small saucepan, melt marshmallows with almond milk over medium-low heat, stirring constantly to remove all clumps.
- Stir in cream cheese and stir until consistent. Remove from heat.
- Stir in apple butter. Serve right away, or chill and serve!