RECIPES FROM RELIEF SOCIETY

January 13, 2014 Weekday Meeting

FRUIT DIPS

Lemon Cheesecake Cheese Ball
Yield: 1 ball
INGREDIENTS

10 oz. cream cheese
2½ tbsp. sugar
Zest of 1 large lemon
4 tsp. freshly squeezed lemon juice
3 graham crackers

DIRECTIONS
Combine the cream cheese and sugar in a medium bowl.  Stir together with a spoon or spatula until well combined and smooth.  Mix in the lemon zest and lemon juice until smooth.  Transfer the mixture to a piece of plastic wrap and shape into a ball, wrapped tightly.  Refrigerate until firm, at least 3 hours.  Reshape if necessary once firm.

Coarsely crush the graham crackers and transfer the crumbs to a plate or bowl.  Roll the cheese ball in the crumbs until evenly coated.  Refrigerate until ready to serve.

And the other fruit dip:

Marshmallow Fluff Fruit Dip Recipe

1-8 ounce package cream cheese, softened
1-7 ounce jar marshmallow creme
1/2 teaspoon vanilla

Instructions:
Step 1: Soften cream cheese by leaving out on the kitchen counter or by microwaving on low power 30 seconds.
Step 2: Place cream cheese in a bowl and beat with an electric mixer until smooth.