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rainbow fruit salad with caramel toffee fruit dip

Is it spring where you live? This last week we had a couple of exceptionally warm sunny days, and we took full advantage of them by playing outside as much as possible. Our new place has a big playground, and the girls are loving that they can play on the slides and swings as much as they want! I’ve always felt that it was very appropriate that our little Lizzy was born in the early spring, because she’s pretty much just the essence of spring… soft, sweet, and gentle. She’s been like a breath of fresh air in our lives, and we couldn’t love her more! To celebrate that she reached the grand old age of two last week, we threw her a St. Patrick’s Day birthday bash, and had a great time. All this week I’m going to share recipes and ideas from her party!

This first one is so easy, and so brilliant! I’ve been seeing those gorgeous rainbow fruit skewers on Pinterest for a while, and I seriously considered making them for the party… and then I realized I had to work most of the day of the party, and needed something much more simple. Enter the rainbow fruit salad! It only took a few minutes to throw together (I cut up the pineapple the night before, and bought pre-cut cantaloupe) and it was a huge hit! And the fruit with the toffee dip? Amazing! I like, too, that the idea is so versatile… you could use any fruit that you like! Raspberries instead of strawberries, kiwi instead of grapes, oranges instead of cantaloupe… whatever floats your boat. I just love how the beautiful colors of the fruit combine to make such an attractive presentation!

Caramel Toffee Fruit Dip
adapted from Our Best Bites

8 ounces cream cheese (I used light)
3/4 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup toffee bits

Whisk together cream cheese, brown sugar, vanilla, and cinnamon until well blended. Let chill in the fridge until ready to serve. Just before serving, mix in about 1/4 cup of toffee bits, and sprinkle the remaining toffee bits on top. Enjoy!

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