Dear Sun Spots: As this is the strawberry season, I thought with any luck that one of your readers would have a recipe for a strawberry dip. The one I’m looking for is soft, white and light. I believe it had Marshmallow Fluff in it. It is great! My greatest appreciation to anyone who would share it with me and your readers. – J.D., Auburn.

In addition to responses from readers, Sun Spots hopes you and your family enjoy the following recipes, among them some fruity dips that will likely go well with fresh strawberries:

From, Fruit Dip, Ingredients: 1 jar Marshmallow Fluff, strawberries, blueberries, red apples, 1 small tub cream cheese. Method: Mix fluff and cream cheese together in a bowl till smooth and creamy. Serve with sliced red apples, strawberries and blueberries.

From, Pear Spread for Fruit Bread, Ingredients: 2 pears – peeled, cored and shredded, 1 tablespoon crystallized ginger, 1 teaspoon vanilla extract, 1 tablespoon white sugar. Method: Place pears, crystallized ginger, vanilla extract and white sugar in a small microwave safe bowl. Cover and microwave on high 2 minutes. Uncover and continue to microwave in 1 minute intervals, stirring occasionally, until the mixture attains a thick, spreadable consistency.

From, Grand Marnier Fruit Dip, Ingredients: 1 small package instant vanilla pudding mix, 1½ cups milk, 1 large container Cool Whip, 6 tablespoons Grand Marnier liqueur, 1 tablespoon grated orange peel. Method: Combine milk, pudding, liqueur and orange peel in a bowl and beat for 2 minutes. Fold into Cool Whip. Chill for several hours or overnight.

And for those seeking a low-fat version, you might like to try this recipe for Fruit with Creamy Marshmallow Dip discovered online at Ingredients: 3/4 cup low-fat strawberry yogurt, 1/3 cup light cream cheese or Neufchatel, 1/4 cup Marshmallow Fluff, 16 fresh strawberries, half a cantaloupe, peeled and cut into 16 one-inch chunks, half a honeydew melon, peeled and cut into 16 half-inch chunks, 32 seedless grapes. Method: With an electric mixer at medium speed, beat the yogurt, cream cheese and Marshmallow Fluff until blended. Cover and refrigerate until chilled, at least three hours or overnight. Serve the dip in a bowl surrounded by the fruit.

From www.recipesource, Melon Pernod and Strawberry Yogurt Dip, Ingredients For tipsy melon balls: 1 ripe honeydew melon, 1 ripe cantaloupe, ¼ cup anise flavored liqueur. Ingredients for dip: 4 ounces plain low-fat yogurt, 2 tablespoons finely chopped strawberries – in juice .

Method: Peel melons and cut into bite-sized cubes or balls. Place in glass bowl. Drizzle liqueur over the fruit, stir to coat. Cover, refrigerate from 30 to 60 minutes, stirring several times. Add fruit to yogurt and stir to blend. Place the yogurt dip in a small bowl; center the bowl on a dish or shallow bowl and surround with melon balls. TIP: Pour (¼ teaspoon or more) anise extract on a piece of rind and seal it with the melon balls; cover. The melon will absorb some of the flavor and none of the alcohol.

And in keeping with berry seasons, you may want to try this recipe for Raspberry Muffins from brought to you by Julee Rosso, co-author of “The Silver Palate Cookbook” and author of “Great Good Food.” Raspberry Muffins, Ingredients: 2 cups sugar, ¼ cup canola oil, 1 teaspoon minced lemon zest, 1 egg, 2 lightly beaten egg whites, 1 cup low-fat blend (1 cup nonfat plain yogurt, 1 cup low-fat or nonfat cottage cheese) 2½ teaspoons vanilla extract, 2 teaspoons fresh lemon juice, 2 cups all purpose flour, 1 tablespoon baking powder, 1 pint raspberries, 18 paper or foil muffin cups. Method: Preheat the oven to 350 degrees. In a large bowl, cream the sugar, oil and zest. Add the egg and egg whites, and mix completely. Add the low-fat blend and combine well. Add the vanilla and lemon juice, and combine. Slowly add the flour and the baking powder, stirring until completely blended. When the batter is smooth, add the raspberries and gently mix until the berries are somewhat blended; do not overmix and break up the berries. Place the paper cups in a muffin tin. Fill the cups three-quarters full with the batter. Place in the oven and bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Note: Blueberries make an equally terrific muffin. Yields 18 muffins.

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