Dip for Strawberries

Tooter · 04-19-2007, 05:44 AM

I remember (years ago) Making a dip for my kids for fruit and strawberries. I think you all know it. Marshmellow fluff and cream cheese. It was an awesome tasting dip but it's NOT low carb.

Well, I make a dip that taste like this but is low carb and people really can't tell the difference.

A Container of Sour cream, Half a teaspoon of vanilla and Splenda to taste.

That's it.

I got a big batch of strawberries and one of my boy's brought their friends over and ate ALL the strawberries and all the dip. They kept bragging on how good the dip was.

It was just Sour cream, vanilla and Splenda.

You can also make different flavors for this by adding a little Sugar free Jam to it.

Just some ideas I'm throwing out there for ya.

Julie · 04-19-2007, 06:09 AM

Thanks Tooter!! I just a big container of fresh strawberries last night at the store for only .99 a pound. Big red and juicy!

Charski · 04-19-2007, 08:57 AM

I do something very similar except with Trader Joe's Greek yogurt. It is yummy too!

My Mom used to put out a bowl of strawberries, a bowl of sour cream, and a bowl of brown sugar - berry went into the sour cream and then the brown sugar - man that was good. You could do the same with brown Diabetisweet but you'd have to limit portions if it works its sugar alcohols magic on you!

That's cool that the boys liked a good healthy treat!

Candid · 04-19-2007, 09:01 AM

I think I would like sour cream and cream cheese whipped together and the splenda...I guess that would be simular to the filling for the pumpkin roll I made at Thanksgiving and Christmas....taste wise anyway.

SkeeterN · 04-19-2007, 11:34 AM

Sounds great! Tooter your so smart.

Bfranke · 04-19-2007, 02:49 PM

Oh, this is too good. I just bought 4# of strawberries...so, made some LF sour cream/splenda/vanilla dip to go with them. Just had some for dessert. They are really yummy.
Thanks.
This may be a staple in my house for the next little while.

Yummy's_Girl · 04-19-2007, 03:45 PM

This sounds delicious! Thanks for sharing, Tooter!

Soobee · 04-19-2007, 04:05 PM

Dana Carpender has this great strawberry dip made with cream, sour cream, vanilla pudding mix, and orange peel. Everyone who tried it, loves it--high and low carb eaters alike.

Tooter · 04-20-2007, 04:53 AM

Quote:

Originally Posted by Bfranke

Oh, this is too good. I just bought 4# of strawberries...so, made some LF sour cream/splenda/vanilla dip to go with them. Just had some for dessert. They are really yummy.
Thanks.
This may be a staple in my house for the next little while.

I was surprised how good it was and surprised that I "Fooled" all the boys! lol

I'm so glad you enjoyed it.

rexsreine · 04-20-2007, 09:27 AM

Anybody ever try making their own creme fraiche? It's very, very simple to do and tastes just wonderful. You mix a pint of heavy cream with about a quarter cup of fresh buttermilk and let it sit, covered, on the kitchen counter for 24-48 hours. It will culture and thicken. It gets thicker after chilling and has the most delicious, nutty, rich flavor. I use manufacturing cream as opposed to ultra-pasteurized as it seems to set faster and taste better. If you can't get manufacturing cream (at one point, I couldn't), you can add a tablespoon or two of regular sour cream along with the buttermilk. Ultra-pasteurized cream will need 48 or more hours.

Creme fraiche is sometimes available in specialty stores - with a very high price tag. It is fabulous with fruit or mixed into savory sauces, anywhere you'd use sour cream - but it tastes better than sour cream, a pretty hard thing to do, in my opinion!!

Ginny

Charski · 04-20-2007, 11:18 AM

Quote:

Originally Posted by Soobee

Dana Carpender has this great strawberry dip made with cream, sour cream, vanilla pudding mix, and orange peel. Everyone who tried it, loves it--high and low carb eaters alike.

Hmmm, that also reminds me of another of my Mom's concoctions, cream cheese, softened, with vanilla, sweetener, and fresh grated orange peel - yummy with fresh fruit.

Sweeteater · 04-20-2007, 06:58 PM

oh, man! Am I excited to see this post!

I used to love that dip years ago. I will be trying the sour cream idea real soon. Thanks!!!

jlshields · 04-22-2007, 07:44 AM

Quote:

Originally Posted by rexsreine

Anybody ever try making their own creme fraiche? It's very, very simple to do and tastes just wonderful. You mix a pint of heavy cream with about a quarter cup of fresh buttermilk and let it sit, covered, on the kitchen counter for 24-48 hours. It will culture and thicken. It gets thicker after chilling and has the most delicious, nutty, rich flavor. I use manufacturing cream as opposed to ultra-pasteurized as it seems to set faster and taste better. If you can't get manufacturing cream (at one point, I couldn't), you can add a tablespoon or two of regular sour cream along with the buttermilk. Ultra-pasteurized cream will need 48 or more hours.

Creme fraiche is sometimes available in specialty stores - with a very high price tag. It is fabulous with fruit or mixed into savory sauces, anywhere you'd use sour cream - but it tastes better than sour cream, a pretty hard thing to do, in my opinion!!

Ginny

Ginny,

Can you give any more information on manufacturing crea? I have never hear of, or seen, it. Is that what it is called? Brand?

Thanks in advance.

rexsreine · 04-22-2007, 10:38 AM

I buy Altadena Dairy manufacturing cream at Smart and Final, a restaurant supply house that also retails to the public. According to a chef's blog, manufacturing cream is what restaurants use instead of heavy cream in most of their applications. It is 33% butterfat as opposed to 31% butterfat in heavy cream. The increased fat does make a difference in creme brulee and sauces, according to the chef's blog. Additionally, while pasteurized, it has not been subjected to the ultra-high heat with which most grocery store creams have been processed.

I buy it for several reasons: a) it, amazingly, costs almost half of what ultra-pasteurized cream costs, b) it comes in a larger quantity (half gallon), and c) most important of all, it tastes BETTER! My DH and I did a side-by-side taste with it and ultra-pasteurized cream. No comparison. The manufacturing cream blew the other cream out of the water.

I have read that you can sometimes get a bakery to sell you manufacturing cream, since they also use it. Haven't tried that yet since Smart and Final is not too far from where I live. But we are moving to the Nashville area within the year and since there are no Smart and Final's there, I'll be making the rounds of the local bakeries...

Hope this helps, Jeanne.
Ginny

crazywoman-n-wy · 04-22-2007, 04:06 PM

[COLOR=red]Tooter,[/COLOR]
[COLOR=#ff0000]This dip is sooooooo good. I never would have thought of it. I bought a carton of strawberries yesterday, and tried this last night. Yummmmm!!!! I didn't make a whole carton, just put what I thought I would eat in a bowl, and winged the amounts.[/COLOR]
[COLOR=#ff0000]

[/COLOR]

hhhmom74 · 04-22-2007, 04:41 PM

Gonna add this recipe to my LC collection. I can't wait to try it.

jlshields · 04-22-2007, 09:53 PM

Ginny, thanks for the info. I will have to try to find it in Tucson (or hit the local bakeries.).

Tooter · 04-23-2007, 04:46 AM

Quote:

Originally Posted by crazywoman-n-wy

[COLOR=red]Tooter,[/COLOR]
[COLOR=#ff0000]This dip is sooooooo good. I never would have thought of it. I bought a carton of strawberries yesterday, and tried this last night. Yummmmm!!!! I didn't make a whole carton, just put what I thought I would eat in a bowl, and winged the amounts.[/COLOR]
[COLOR=#ff0000]

[/COLOR]

I was pretty surprised at it too (BTW, I always WING the amounts) lol

The first time I made it, I was actually eating veggies and home made ranch dip.
I was thinking how rich and creamy the dip was and wondering if I could make a dip out of the sour cream that would be a sweet dip that was rich and creamy.

It WORKED! I like that fact that it's so simple, that Non-lowcarbers really couldn't tell it was low carb, and that the ingrediants are few and most low carbers already have them on hand.

You could bring this to pinics and Church outings with some fruit and no one would know it was low carb. I've done it.

Alison Jean 71 · 04-23-2007, 06:05 AM

This is an awesome dip. I enjoyed it prior to LC. I used to spread it on top of cheesecake and then eat the rest. I could eat it by the spoon. It has been a while since I made it. Thanks for the reminder.

Julie · 04-26-2007, 08:15 PM

Tooter, I have to thank you, this dip is so good. My kids loved it!!!

shirlc · 04-26-2007, 09:46 PM

I was hungry, so I just went and made some dip and ate it with strawberries. Great!!! It does taste remarkably like the cream cheese and marshmallow cream mixture that I used to make.

Thanks, Tooter!

Xcali · 04-28-2007, 10:05 PM

Quote:

Originally Posted by Soobee

Dana Carpender has this great strawberry dip made with cream, sour cream, vanilla pudding mix, and orange peel. Everyone who tried it, loves it--high and low carb eaters alike.

Can you possibly post this recipe. I need a fruit dip for tomorrow and have all the ingredients .. sounds so yummy!!

TIA

Xcali · 04-29-2007, 10:59 AM

Quote:

Originally Posted by Soobee

Dana Carpender has this great strawberry dip made with cream, sour cream, vanilla pudding mix, and orange peel. Everyone who tried it, loves it--high and low carb eaters alike.

Anybody have any thoughts as how to put this together? I'm 4 hours from company, and I'd love to make it.

I just need something really special. I've got a gorgeous fruit platter all done up, just unsure of what type of dip. That Dana C. recipe sounds amazing, but I'm open to other suggestions. I have just about every ingredient known to mankind on hand ... Help!

Bfranke · 04-29-2007, 11:14 AM

Just mix Sour Cream with vanilla and sweetener. It is as easy as that....and tastes awesome.
Bette

Kevinpa · 04-29-2007, 12:09 PM

You could always have a couple of dips say one light and one dark. The dark could be a chocolate coconut oil bark that is not quite set. If it starts to set too much you would just zap it a few seconds in the microwave.

Soobee · 04-29-2007, 12:52 PM

xcali, I hopewI am responding in time. The dip is made of
1 cup sour cream
1 1/2 cups heavy cream
1 pkg sugar free vailla instant pudding
zest of one orange

Dana says to whip the everything together. I just stir it. It comes out fine. Sometimes I use yogurt instead of sour cream, as I always have that on hand. Then I would use 1 to 1 and 1/4 cups of heavy cream.

marybeth67 · 04-29-2007, 06:59 PM

Thank you all for the great ideas! I can't wait to try them

BB in MN · 04-29-2007, 09:09 PM

Quote:

Originally Posted by Kevinpa

You could always have a couple of dips say one light and one dark. The dark could be a chocolate coconut oil bark that is not quite set. If it starts to set too much you would just zap it a few seconds in the microwave.

OH, this is great! When I made my the "chocolate coconut oil bark" I dipped some fresh strawberries I just bought in it and it was wondeful!

Beth

Xcali · 04-30-2007, 08:03 PM

Thanks everyone .. I didn't get the recipe in time per say, but I kinda winged it, going by taste, it was delicious and a big hit, considering the whole platter of fruit and dip was completely gone within a few hours.

04-19-2007, 05:44 AM	#1
Tooter Way too much time on my hands! Join Date: Jan 2004 Posts: 10,831 Gallery: Tooter Stats: 5' 6" and 128 lbs	Dip for Strawberries I remember (years ago) Making a dip for my kids for fruit and strawberries. I think you all know it. Marshmellow fluff and cream cheese. It was an awesome tasting dip but it's NOT low carb. Well, I make a dip that taste like this but is low carb and people really can't tell the difference. A Container of Sour cream, Half a teaspoon of vanilla and Splenda to taste. That's it. I got a big batch of strawberries and one of my boy's brought their friends over and ate ALL the strawberries and all the dip. They kept bragging on how good the dip was. It was just Sour cream, vanilla and Splenda. You can also make different flavors for this by adding a little Sugar free Jam to it. Just some ideas I'm throwing out there for ya.

04-20-2007, 09:27 AM	#10
rexsreine Senior LCF Member Join Date: Jun 2006 Location: Scottsdale,AZ Posts: 714 Gallery: rexsreine WOE: low carb	Creme fraiche for berries Anybody ever try making their own creme fraiche? It's very, very simple to do and tastes just wonderful. You mix a pint of heavy cream with about a quarter cup of fresh buttermilk and let it sit, covered, on the kitchen counter for 24-48 hours. It will culture and thicken. It gets thicker after chilling and has the most delicious, nutty, rich flavor. I use manufacturing cream as opposed to ultra-pasteurized as it seems to set faster and taste better. If you can't get manufacturing cream (at one point, I couldn't), you can add a tablespoon or two of regular sour cream along with the buttermilk. Ultra-pasteurized cream will need 48 or more hours. Creme fraiche is sometimes available in specialty stores - with a very high price tag. It is fabulous with fruit or mixed into savory sauces, anywhere you'd use sour cream - but it tastes better than sour cream, a pretty hard thing to do, in my opinion!! Ginny

04-22-2007, 10:38 AM	#14
rexsreine Senior LCF Member Join Date: Jun 2006 Location: Scottsdale,AZ Posts: 714 Gallery: rexsreine WOE: low carb	Manufacturing cream I buy Altadena Dairy manufacturing cream at Smart and Final, a restaurant supply house that also retails to the public. According to a chef's blog, manufacturing cream is what restaurants use instead of heavy cream in most of their applications. It is 33% butterfat as opposed to 31% butterfat in heavy cream. The increased fat does make a difference in creme brulee and sauces, according to the chef's blog. Additionally, while pasteurized, it has not been subjected to the ultra-high heat with which most grocery store creams have been processed. I buy it for several reasons: a) it, amazingly, costs almost half of what ultra-pasteurized cream costs, b) it comes in a larger quantity (half gallon), and c) most important of all, it tastes BETTER! My DH and I did a side-by-side taste with it and ultra-pasteurized cream. No comparison. The manufacturing cream blew the other cream out of the water. I have read that you can sometimes get a bakery to sell you manufacturing cream, since they also use it. Haven't tried that yet since Smart and Final is not too far from where I live. But we are moving to the Nashville area within the year and since there are no Smart and Final's there, I'll be making the rounds of the local bakeries... Hope this helps, Jeanne. Ginny

04-22-2007, 04:06 PM	#15
crazywoman-n-wy Major LCF Poster! Join Date: Aug 2004 Location: WY Posts: 2,452 Gallery: crazywoman-n-wy Stats: 132/116/100 WOE: My way - low carb Start Date: Aug 2003	[COLOR=red]Tooter,[/COLOR] [COLOR=#ff0000]This dip is sooooooo good. I never would have thought of it. I bought a carton of strawberries yesterday, and tried this last night. Yummmmm!!!! I didn't make a whole carton, just put what I thought I would eat in a bowl, and winged the amounts.[/COLOR] [COLOR=#ff0000] [/COLOR] Last edited by crazywoman-n-wy; 04-22-2007 at 04:13 PM..

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04-19-2007, 06:09 AM	#2
Julie Major LCF Poster! Join Date: Jun 2002 Location: Iowa Posts: 2,530 Gallery: Julie WOE: LC...down 80lbs since 6/07/10	Thanks Tooter!! I just a big container of fresh strawberries last night at the store for only .99 a pound. Big red and juicy!

04-19-2007, 08:57 AM	#3
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,820 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I do something very similar except with Trader Joe's Greek yogurt. It is yummy too! My Mom used to put out a bowl of strawberries, a bowl of sour cream, and a bowl of brown sugar - berry went into the sour cream and then the brown sugar - man that was good. You could do the same with brown Diabetisweet but you'd have to limit portions if it works its sugar alcohols magic on you! That's cool that the boys liked a good healthy treat!

04-19-2007, 09:01 AM	#4
Candid Major LCF Poster! Join Date: Feb 2003 Location: 103.20 Posts: 1,747 Gallery: Candid WOE: Atkins Start Date: August 2002	I think I would like sour cream and cream cheese whipped together and the splenda...I guess that would be simular to the filling for the pumpkin roll I made at Thanksgiving and Christmas....taste wise anyway.

04-19-2007, 11:34 AM	#5
SkeeterN Way too much time on my hands! Join Date: Jun 2004 Location: West Central Ohio Posts: 18,072 Gallery: SkeeterN Stats: 4'10 and 170/115 (5 or so pounds up or down) WOE: Atkins Start Date: April 2004	Sounds great! Tooter your so smart.

04-19-2007, 02:49 PM	#6
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,921 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	Oh, this is too good. I just bought 4# of strawberries...so, made some LF sour cream/splenda/vanilla dip to go with them. Just had some for dessert. They are really yummy. Thanks. This may be a staple in my house for the next little while.

04-19-2007, 03:45 PM	#7
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	This sounds delicious! Thanks for sharing, Tooter!

04-19-2007, 04:05 PM	#8
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,890 Gallery: Soobee WOE: Atkins Start Date: September 2000	Dana Carpender has this great strawberry dip made with cream, sour cream, vanilla pudding mix, and orange peel. Everyone who tried it, loves it--high and low carb eaters alike.

04-20-2007, 06:58 PM	#12
Sweeteater Blabbermouth!!! Join Date: Jul 2002 Location: Volunteer State Posts: 5,921 Gallery: Sweeteater WOE: Lower Carb	oh, man! Am I excited to see this post! I used to love that dip years ago. I will be trying the sour cream idea real soon. Thanks!!!

04-22-2007, 04:41 PM	#16
hhhmom74 Way too much time on my hands! Join Date: Dec 2003 Location: Illinois Posts: 13,219 Gallery: hhhmom74 Stats: 199.5/127/120 5'4" WOE: Atkins Start Date: 6/22/02 restarted 3/5/13 @ 136	Gonna add this recipe to my LC collection. I can't wait to try it.

04-22-2007, 09:53 PM	#17
jlshields Major LCF Poster! Join Date: Nov 2005 Location: Sierra Vista, AZ Posts: 1,439 Gallery: jlshields Stats: 225/154/145 WOE: Atkins Start Date: 5/1/2003	Ginny, thanks for the info. I will have to try to find it in Tucson (or hit the local bakeries.).

04-23-2007, 06:05 AM	#19
Alison Jean 71 Major LCF Poster! Join Date: Feb 2004 Location: CA Posts: 2,442 Gallery: Alison Jean 71 Stats: 159/121/119 5'6" 40yrs WOE: Atkins Maintenance Start Date: January 3, 2004	This is an awesome dip. I enjoyed it prior to LC. I used to spread it on top of cheesecake and then eat the rest. I could eat it by the spoon. It has been a while since I made it. Thanks for the reminder.

04-26-2007, 08:15 PM	#20
Julie Major LCF Poster! Join Date: Jun 2002 Location: Iowa Posts: 2,530 Gallery: Julie WOE: LC...down 80lbs since 6/07/10	Tooter, I have to thank you, this dip is so good. My kids loved it!!!

04-26-2007, 09:46 PM	#21
shirlc Very Gabby LCF Member!!! Join Date: Feb 2006 Posts: 3,534 Gallery: shirlc Stats: 144/127/130-5'5" WOE: Low/Mod Carb, JUDDD (JUDDD, 10/25/11 at 141.5) Start Date: March, 2006	I was hungry, so I just went and made some dip and ate it with strawberries. Great!!! It does taste remarkably like the cream cheese and marshmallow cream mixture that I used to make. Thanks, Tooter!

04-29-2007, 11:14 AM	#24
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,921 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	Just mix Sour Cream with vanilla and sweetener. It is as easy as that....and tastes awesome. Bette

04-29-2007, 12:09 PM	#25
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	You could always have a couple of dips say one light and one dark. The dark could be a chocolate coconut oil bark that is not quite set. If it starts to set too much you would just zap it a few seconds in the microwave.

04-29-2007, 12:52 PM	#26
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,890 Gallery: Soobee WOE: Atkins Start Date: September 2000	xcali, I hopewI am responding in time. The dip is made of 1 cup sour cream 1 1/2 cups heavy cream 1 pkg sugar free vailla instant pudding zest of one orange Dana says to whip the everything together. I just stir it. It comes out fine. Sometimes I use yogurt instead of sour cream, as I always have that on hand. Then I would use 1 to 1 and 1/4 cups of heavy cream.

04-29-2007, 06:59 PM	#27
marybeth67 Senior LCF Member Join Date: Mar 2005 Location: KY Posts: 291 Gallery: marybeth67 Stats: 235-217-150 WOE: low-carb Start Date: 9-1-11 (Restart)	Thank you all for the great ideas! I can't wait to try them

04-30-2007, 08:03 PM	#29
Xcali MAJOR LCF POSTER! Join Date: Sep 2006 Location: Chicago, IL Posts: 1,099 Gallery: Xcali Stats: 203/132/128 (140 was original goal) * 5'8" * 41 * WOE: Atkins Start Date: 01/28/2000 **Recently changed goal wt. to 128 lbs.	Thanks everyone .. I didn't get the recipe in time per say, but I kinda winged it, going by taste, it was delicious and a big hit, considering the whole platter of fruit and dip was completely gone within a few hours.