YIELD: Make 6 to 8 servings
For Honey-Spiked Cream Cheese:
1 cup – whipped cream cheese
4 T – lavender honey (blueberry or wildflower honey can be used)
3 T – chopped pistachios
For Fruit Board:
2 cups – whole strawberries
1 cup – cherries
1 – mango, sliced
1 – Granny Smith apple, sliced
1 – dragon fruit, sliced (optional)
1/2 – pineapple, cut into wedges
whole grain pretzel twists
mini rice cakes
In a small bowl, combine cream cheese and honey and whisk well. Transfer to a serving bowl, top with chopped pistachios and an extra drizzle of honey.
Arrange all ingredients on the board as desired.
Recipe courtesy of registered dietitian Dana Angelo White, made for the National Honey Board
Feel free to substitute other fresh, seasonal fruits that are easy to dip.
If lavender is not in stock at your local grocery store, blueberry and wildflower honey varietals can be used in the cream cheese.