Creamy Fruit Dip Recipes Recipe For Lasagna

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FRESH FRUIT BREAKFAST LASAGNA



Fresh Fruit Breakfast Lasagna image

These fruit crepes can travel. They are also a good option for brunch! Prepare the elements ahead of time and assemble close to serving time.

Provided by REALCOOKIE

Categories     World Cuisine Recipes     European     French

Time 1h10m

Yield 8

Number Of Ingredients 13

1 ½ cups milk
1 cup all-purpose flour
2 eggs
1 tablespoon vegetable oil
½ teaspoon almond extract
2 tablespoons white sugar
½ (3.4 ounce) package instant vanilla pudding mix
1 cup orange juice
½ cup sour cream
2 cups sliced fresh strawberries
2 bananas, sliced
1 cup fresh blueberries
1 cup whipped cream

Steps:

  • To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
  • To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
  • Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 40 g, Cholesterol 97.2 mg, Fat 18.4 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 10 g, Sodium 142.4 mg, Sugar 20 g

CREAMY DIP FOR FRUIT



Creamy Dip for Fruit image

This is a recipe a friend gave me. I have a few variations of it, too.

Provided by chrissy

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Fruit Dip

Time 1h15m

Yield 32

Number Of Ingredients 5

1 (3 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
¼ cup packed brown sugar
1 teaspoon vanilla
2 tablespoons milk

Steps:

  • Beat the cream cheese with an electric mixer on the lowest speed until smooth. Gradually add the sour cream, beating continually. Mix in the brown sugar, vanilla, and milk. Cover and chill at least 1 hour before serving.

Nutrition Facts : Calories 31.9 calories, Carbohydrate 2.1 g, Cholesterol 6.1 mg, Fat 2.4 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 12.5 mg, Sugar 1.7 g

LASAGNA DIP



Lasagna Dip image

With bubbly cheese, zesty sausage and ground beef, creamy ricotta, and crunchy pasta chips, you'll never wonder what to do with leftover pasta sauce again. It's everything you love about lasagna, served in a really fun way!

Provided by Kardea Brown

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 24

2 tablespoons olive oil
1/2 medium onion, finely diced
1 small green bell pepper, finely diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 pound Italian sausage, casings removed
1/2 pound ground chuck
2 cups leftover pasta sauce
One 6-ounce can tomato paste
Pinch sugar
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1/3 cup freshly grated Parmesan
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
One 15-ounce carton whole milk ricotta
2 cups shredded Italian blend cheese
2 tablespoons chopped fresh parsley
Vegetable oil, for frying
One 16-ounce box lasagna, cooked according to package directions and patted dry
1 tablespoon garlic powder
1 tablespoon kosher salt

Steps:

  • For the Italian gravy: Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion, bell pepper, garlic and a pinch of salt and cook until softened, about 5 minutes. Add the sausage and ground beef and cook until the meat crumbles and is no longer pink. Add the pasta sauce, tomato paste, sugar, 1/3 to 1/2 cup water and salt and pepper to taste. Reduce the heat to low and simmer until the sauce begins to thicken, 5 to 10 minutes.
  • Preheat the oven to 375 degrees F.
  • While the gravy cooks, make the Parmesan bechamel: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook until the mixture bubbles and begins to smell nutty, about 2 minutes. Gradually whisk in the milk and cook, whisking constantly, until the mixture is thickened, about 5 minutes. Whisk in the Parmesan, garlic powder and Italian seasoning and season to taste with salt and pepper.
  • To finish: Spoon the bechamel on top of the gravy. Add dollops of ricotta to the top and sprinkle with the cheese. Sprinkle with the chopped parsley. Bake until golden brown and bubbly, about 30 minutes.
  • Meanwhile, make the pasta chips. Pour oil halfway up the sides of a very large cast-iron skillet and heat to 375 degrees F. Cut the cooked lasagna noodles into 2-inch rectangles. Fry the noodles in batches until golden brown, about 4 minutes. Remove to a paper towel-lined wire rack and sprinkle with the garlic powder and salt while still hot.
  • Remove the dip from the oven, and serve with the pasta chips.

CREAMY FRUIT DIP



Creamy Fruit Dip image

A sweet rich and creamy dip for prepared fruit. Try serving with bananas, strawberries, kiwi or your favorite type of melon. Use toothpicks to skewer the fruit slices.

Provided by PAM BERNDT

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Fruit Dip

Time 5m

Yield 24

Number Of Ingredients 3

1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
3 drops vanilla extract

Steps:

  • In a mixing bowl or food processor, combine the cream cheese and marshmallow creme . Blend until smooth. Add the vanilla. Continue blending until the mixture is thick and creamy.

Nutrition Facts : Calories 59.2 calories, Carbohydrate 6.7 g, Cholesterol 10.3 mg, Fat 3.3 g, Protein 0.8 g, SaturatedFat 2.1 g, Sodium 34.2 mg, Sugar 3.9 g

FRUIT KABOBS WITH STRAWBERRY CREAM CHEESE YOGURT DIP



Fruit Kabobs with Strawberry Cream Cheese Yogurt Dip image

I love cooking with my nieces and nephews, and these kabobs are a great way to get the kiddos involved in the kitchen. Everyone can choose their own combination of fruit to thread onto the kabobs, and the dip is a great make ahead recipe that will keep fresh in the refrigerator for several days.

Provided by Kardea Brown

Time 15m

Yield 8 servings

Number Of Ingredients 9

1 1/2 cups cantaloupe chunks
1 cup fresh blackberries
8 ounces fresh strawberries, halved if large
1/2 fresh pineapple, cored and cut into bite-size chunks
3 kiwis, peeled and cut into bite-size pieces
One 8-ounce package cream cheese, at room temperature
8 ounces fresh strawberries, stemmed
4.4 ounces vanilla whole milk yogurt, such as Siggi's
3 tablespoons honey

Steps:

  • For the fruit kabobs: Thread the fruit onto eight 12-inch metal or wooden skewers. Chill until ready to serve.
  • For the strawberry cream cheese and yogurt dip: Put the cream cheese, strawberries, yogurt and honey in a food processor and pulse until the strawberries are minced and the mixture is smooth. Serve with the kabobs.

DREAMY FRUIT DIP



Dreamy Fruit Dip image

Everyone will love this thick cream cheese fruit dip. Serve it alongside apple wedges, pineapple chunks, strawberries and grapes. -Anna Beiler, Strasburg, Pennsylvania

Provided by Taste of Home

Categories     Appetizers     Desserts

Time 10m

Yield about 4 cups.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 cup marshmallow creme
1 carton (8 ounces) frozen whipped topping, thawed
Assorted fresh fruit

Steps:

  • In a small bowl, beat cream cheese and butter until smooth. Beat in marshmallow creme. Fold in whipped topping. Serve with fruit. Store in the refrigerator.

Nutrition Facts : Calories 75 calories, Fat 6g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 51mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

CREAMY LASAGNA



Creamy Lasagna image

Love the enthusiasm your family shows when they find out they're having lasagna for dinner? Wait 'til you see how they respond to our Creamy Lasagna.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield Makes 9 servings

Number Of Ingredients 11

1 lb. extra-lean ground beef
1/2 cup chopped onions
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/4 cup water
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 tsp. dried Italian seasoning
9 lasagna noodles, cooked, halved
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350°F.
  • Brown meat with onions in large skillet; drain. Stir in pasta sauce and water; set aside. Mix cream cheese spread and milk in medium bowl until blended. Add ricotta, 1 cup mozzarella and Italian seasoning; mix well.
  • Spread 1/2 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 6 noodle pieces, half the cream cheese mixture and 1 cup of the remaining meat sauce. Repeat layers. Top with remaining noodles and meat sauce; cover.
  • Bake 45 min. or until heated through. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, 5 min. or until mozzarella is melted. Let stand 10 min. before serving.

Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 85 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

MARSHMALLOW FRUIT DIP



Marshmallow Fruit Dip image

Provided by My Food and Family

Categories     Recipes

Time 15m

Number Of Ingredients 2

1 pkg (8 oz.) Philadelphia Cream Cheese
1 jar (7 oz.) Kraft Jet-Puffed Marshmallow Creme

Steps:

  • Mix the cream cheese and marshmallow creme together using an electric mixer.
  • Mix until creamy.
  • Refrigerate.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MEXICAN LASAGNA



Mexican Lasagna image

My whole family loves this beefy lasagna flavored with taco seasoning. Even my picky five-year-old will eat it. Serve with shredded lettuce, fresh sliced tomatoes, olives and sour cream.

Provided by Alyce Voorhees

Categories     Mexican Recipes

Time 45m

Yield 5

Number Of Ingredients 6

1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
½ cup shredded Colby cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
  • Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 447.3 calories, Carbohydrate 33.2 g, Cholesterol 78.8 mg, Fat 24 g, Fiber 4.8 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 898.8 mg, Sugar 5 g

CREAMY BEEF LASAGNA



Creamy Beef Lasagna image

The creamy Stroganoff-like filling in this distinctive lasagna makes it a stick-to-your-ribs entree. My family loves the delicious taste, and I appreciate that it's inexpensive to fix. -Jane Frawley, Charles Town, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 pounds ground beef
2 cans (15 ounces each) tomato sauce
1/4 cup chopped onion
2 teaspoons sugar
2 teaspoons salt
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
2 packages (8 ounces each) cream cheese, softened
1 cup sour cream
1/4 cup milk
18 lasagna noodles, cooked and drained
1 cup shredded cheddar cheese
Minced fresh parsley, optional

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt. In a bowl, beat cream cheese, sour cream and milk until smooth. , In a greased 13x9-in. baking dish, layer a fourth of the meat sauce, six noodles and a third of cream cheese mixture. Repeat layers twice. Top with remaining meat sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.

Nutrition Facts : Calories 403 calories, Fat 20g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 795mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

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