Marshmallow Dip For Strawberries Food

STRAWBERRY MARSHMALLOW FRUIT DIP

Steps:

• In medium bowl, beat cream cheese, marshmallow crème, yogurt and strawberries with electric mixer on high speed until smooth.
• Cover; refrigerate at least 1 hour. Serve dip with fruit. Garnish with fresh mint, if desired.

MARSHMALLOW FRUIT DIP

Steps:

• In a large bowl, beat cream cheese and yogurt until blended. Fold in whipped topping and marshmallow creme. Serve with fruit.

MARSHMALLOW DIP FOR STRAWBERRIES

Steps:

• Combine marshmallows and water in a saucepan over medium heat; cook and stir until marshmallows are melted and smooth, about 2 minutes.
• Beat cream cheese in a bowl using an electric mixer until soft peaks form. Stir about 3 tablespoons marshmallow mixture, adding more as needed, into whipped cream cheese until desired sweetness is reached.

CHOCOLATE-COVERED STRAWBERRY MARSHMALLOWS

Steps:

• Whisk together the cornstarch and confectioners' sugar in a bowl. Grease an 8-inch square baking pan with cooking spray and dust with the cornstarch mixture. Set aside. Reserve the remaining cornstarch mixture.
• Puree the strawberries in a blender until very smooth. Strain into a medium saucepan and add the granulated sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
• Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment.
• Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all of the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Add enough food coloring to turn the marshmallow a pale pink, 3 or 4 drops.
• Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared baking pan. Grease your fingers and gently press the mixture into the pan, smoothing the surface. Dust with the cornstarch mixture, reserving the remaining for removing the marshmallow. Let the marshmallow dry out at least 4 hours and up to overnight.
• Sift some more of the cornstarch mixture onto a work surface and turn the marshmallow out onto it. Dust the top. Use a sharp knife to cut the marshmallow into approximately 1 1/4-inch squares, cleaning the knife as necessary between cuts. Dust the squares with more of the cornstarch mixture to coat.
• Line a baking sheet with parchment paper and lightly grease the paper with cooking spray.
• Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
• Working one at a time, make sure each marshmallow is evenly coated in the cornstarch mixture but there are no big clumps on the surface. Dip about one-third of the marshmallow into the chocolate and put it on the prepared baking sheet. Sprinkle the top with sprinkles. Repeat with the remaining marshmallows. Freeze or refrigerate the marshmallows until set, about 5 minutes. Store at room temperature up to 2 days.

EASY STRAWBERRY FRUIT DIP

Steps:

• Beat marshmallow creme and cream cheese together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

MARSHMALLOW CREAM CHEESE FRUIT DIP

Steps:

• Blend cream cheese and Marshmallow Cream with hand mixer until combined.
• Serve with assorted fresh fruit and graham cracker sticks, if desired.

STRAWBERRY, CHOCOLATE & MARSHMALLOW DIPPERS

Steps:

• Wait until the barbecue coals have died down and are nearly burned out, then tip the chocolate into an ovenproof pan - you can mix the colours or put half on each side. Scoop the embers to each side of the barbecue leaving a gap just big enough for the pan in the middle, and carefully lower the pan into the gap. Wait for it to start to melt and look glossy. Don't leave it, keep an eye on it.
• Arrange the marshmallows, strawberries, sprinkles and nuts in shallow bowls or on plates. When the chocolate has melted, transfer the pan to a heatproof pad or board and wrap it well in cloth. Transfer the contents to another pan or a bowl if you prefer. Supply skewers to push the marshmallows and strawberries onto and then dip them in the chocolate, followed by sprinkles.

SUSIE'S NO-MARSHMALLOW! BERRY PRETTY FRUIT DIP

Steps:

• Cream butter and softened cream cheese.
• Add 2 cups confectioners' sugar and blend thoroughly.
• Fold in Cool Whip and pureed strawberries.
• If using frozen strawberries (I never have) you may want to drain a bit of juice off and add it to the dip separately, a bit at a time so the dip doesn't get too thin.
• Serve in a pretty bowl with a platter of your favorites: grapes, strawberries, kiwi, Satsuma oranges, Fuji apples (soaked in orange juice), fresh pineapple- you get the idea.

FLUFFY STRAWBERRY FRUIT DIP

Steps:

• In a bowl, beat cream cheese and preserves until blended. Fold in the whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with fruit.