Gingered Fruit Dip
8 ounces plain vegan cream cheese
1 cup vanilla soy yogurt
1/4 cup agave nectar
2 teaspoon fresh minced ginger root
1 - 8 ounce can crushed pineapple, drained
2 tablespoons fresh crystallized ginger (optional)
1 tablespoon lemon juice
1/3 cup water
2 pears, quartered (leave skin on, use various colors and varieties)
2 apples, quartered (leave skin on, use various colors and varieties)
1) With hand mixer beat vegan cream cheese, yogurt, agave nectar, and ginger until creamy. Fold in well drained pineapple. Cover and chill for 1 hour or overnight.
2) Mix lemon juice and water together, quarter fruit and dip each slice. Set aside on paper towel to dry.
3) Dice crystallized ginger, and sprinkle on top of dip for garnish, serve immediately.
*Note* I'm a ginger lover, so for people who are not crazy about ginger I would leave out the crystallized ginger garnish. It may be too strong for some tastes.
Source of recipe: Vegan makeover of an old Betty Crocker recipe, then I added a few extras.