Sweet Liberty Fruit Wreath Recipe
- 12 inch flat-back Styrofoam wreath
- 15 inch platter
- Lemon leaves, rose leaves or leaf lettuce
- Small star cookie cutter
- 1/2 pint of blueberries
- 3 to 4 pints strawberries
- 15 large marshmallows
- 1 package (8 ounces) cream cheese, softened
- 1 jar (7 ounces) marshmallow creme
- 1 tablespoon milk
- 1. Wreath: Place Styrofoam wreath on the platter. Line top of wreath with leaves, overlapping to cover entire top and securing with picks.
- 2. Trim a thin slice from top and bottom of marshmallows to create two sticky surfaces. Arrange in five groups of three each around wreath, placing a sticky side down against leaves to hold marshmallows in place. Press a few blueberries on sticky top surface of each marshmallow.
- 3. Arrange strawberries, stem side down, around wreath until wreath is full. To attach strawberries, poke a pick into wreath, then push berry down on top of pick.
- 4. Sprinkle additional blueberries over the entire wreath to fill in large gaps.
- 5. Spoon fruit dip (recipe follows) into a small serving bowl, making sure bowl fits into center of wreath first.
- 6. If desired, cut additional strawberries into star shapes with cookie cutter to garnish dip. Serve immediately, or place damp paper towels over fruit and wreath and cover the entire platter with plastic wrap. Store in the refrigerator up to 4 hours.
- 7. Dip: In a bowl, combine all ingredients: beat until well blended and smooth. Yield: 1-1/2 cups.
Crafter thoughts: Feel free to arrange the fruit the same way we did (see photo) or in any kind of pattern you prefer. To secure the strawberries, you don't need to use whole toothpicks. Half a pick poked into the wreath form and used as a fruit skewer works just fine.
1 each: 215 calories, 8g fat (5g saturated fat), 25mg cholesterol, 91mg sodium, 34g carbohydrate (25g sugars, 2g fiber), 3g protein.