With the festive season well upon us we thought we should share a festive recipe! This dessert dip is great for the next time you need to take a plate to a barbeque or party. This dip is something Sharon invented when craving something sweet and creamy one morning for breakfast, serving it with crispy toasted pita bread. Since creating the dip Sharon has used the dip for lunch with fruit and as a dessert served with fruit skewers. The recipe below suggests some basic fruit to make fruit skewers, however any fresh fruits could be used. Choose those in season and ensure you use different colours to make the skewers bright and colourful.
 
Nutty Ricotta and Honey Dip and Fruit Skewers
Serves 4
 
Dip
1 cup reduced fat ricotta cheese
1 tablespoon ABC nut spread (Almond Brazil and Cashew nut spread, available at Woolworths)
1 dessertspoon honey
 
Place together in a small mixing bowl and beat with a spoon to combine all ingredients well. Spoon into a serving dish and refrigerate for 1-2 hours (which helps it become a bit firmer as the beating leaves it quite runny).
 
Fruit Skewers
1 medium banana
1 cup rockmelon, diced into squares
1 cup strawberries
 
To assemble skewers, thread fruits onto skewers, alternating varieties of fruit.
 
Serve dip in a small bowl with a platter of fruit skewers to dip in ricotta dip.
Can also be served with toasted pita bread broken into small wedges.
 
Nutrition Information (per serve, with fruit kebabs): energy 830kJ, protein 9.5g, fat 10.5g, saturated fat 4.5g, carbohydrate 17g, fibre 2.5g.