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Fruit Kabobs with Margarita Dip Print Email


1/2 cup sour cream or creme fraiche
3 ounces cream cheese or mascarpone, softened
1/4 cup sifted powdered sugar
1 TBS tequila
1 TBS orange juice concentrate
1 TBS lime juice
1/2 cup whipping cream
Angel Food cake or pound cake, cut into about 1 inch cubes
Assorted fresh fruit, about 1 inch pieces

Place sour cream, cream cheese, powdered sugar, tequila, orange juice concentrate and lime juice in a blender container or food processor bowl. Cover; blend or process until combined. Add whipping cream. Cover, blend or process until fluffy. Serve immediately or cover and chill up to 24 hours.

Assemble small skewers of cake and fruit on a serving platter. Serve with dip. Makes 1-3/4 cups dip.
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