This recipe is good for pre-meal or post-meal!
Suzy Robertson shares this versatile treat.
Caramel Apple Toffee Dip
8 oz. Greek yogurt cream cheese (found at Walmart)
Salted Caramel (recipe below or buy at store)
Sliced apples, pears & pretzels for serving
Place cream cheese in serving dish. Pour as much caramel sauce as you want evenly over cream cheese. Sprinkle with toffee bits. Serve with sliced apples, pears, or pretzels.
Tip: How to keep apple and pear slices from browning. Soak them in one of these solutions for 5 minutes. Citric acid is the key ingredient in most of these, because it helps prevent oxidization (browning).
1. Soak them in a bowl of cold lemon water. This is better than squeezing the lemon juice directly on the fruit, unless you don’t mind the fruit tasting really lemony. Mix 1 tablespoon of lemon juice per 1 cup of water.
2. Soak them in a bowl of cold salt water. Not too much salt, or it affects the taste of the fruit. Dissolve 1/2 teaspoon of salt per 1 quart (4 cups) of water.
3. Soak them in a bowl with Fruit-Fresh (or citric acid powder) and cold water. Fruit Fresh is sold in stores with canning supplies. Use 1 teaspoon Fruit Fresh per 1 cup of water.
Salted Caramel Sauce
1 stick butter (salted)
1 c. brown sugar
2/3 c. heavy whipping cream
1 tsp. Real Vanilla (the good stuff!)
1/2 tsp. Sea Salt
Turn Stove on Medium and melt butter. Once butter is melted, add Brown sugar and whisk for 2 minutes. Then add cream and whisk for 2 more minutes while at a low boil.
Take off heat and whisk in salt and vanilla. Pour in container and let cool. It will thicken up as it cools and even more in the fridge.
Can also be used as an ice cream sauce and for caramel apple nachos.
Find Suzy online at www.foodiegonehealthy.com or on Instagram @foodiegonehealthy.