Fruit Salad with Prune and Zest Cream Cheese Dressing
Ingredients
For the fruit salad:4 SUNSWEET ready-to-eat Prunes
4 dried figs
4 dried apricots
Small handful of dried cranberries
200ml SUNSWEET Prune juice
Juice and zest of half an orange (use the other half for the dressing, below)
For the cream cheese dressing:
4 tbsp low-fat cream cheese
Juice and zest of half an orange
Small handful of walnuts, (about 8) finely chopped
Splash of low-fat milk, if needed
Instructions
1. Place all of the dried fruits in a deep dish.
2. Add the prune juice, half the orange juice and half the zest (you’ll use the rest of the orange for the dressing, so set it aside) and stir well.
3. Cover and leave to one side for the dried fruits to plump up – at least 4 hours.
4. To make the dressing, mash the cream cheese in a shallow bowl until creamy, then add the orange juice and zest.
5. Mash again to combine well, and by now the mixture should be quite loose – you’re aiming for the consistency of thickened cream. If needed, add a small splash of milk at this point and combine well, until you have a dropping consistency.
6. Add the walnuts and stir well, then set aside.
7. This is delicious with the fruit warm or cold. It serves well cold but if you prefer warm the fruit salad in a pan.
8. When ready to serve, drain the dried fruits well, and divide between two bowls. (Depending on how large the figs are, I often halve or quarter them so that all the fruits are in proportion)
9. Dollop a generous portion of the dressing on top, and scatter with chopped walnuts, then eat and enjoy!
Tip: This dressing will keep in the fridge, covered, for several days. Simply stir well before serving, adding a tablespoon of milk to loosen if needed.
Recipe Categories
LP Prune Juice Recipes, Sides and Salads, Starters and Appetizers,
