8 oz cream cheese, softened
1 cup plain lowfat yogurt
1 tsp vanilla extract
1 tsp grated lemon rind
14 packets equal sweetner
Directions
Blend cream cheese & yogurt until smooth. Stir in remaining
ingredients. Chill. Makes 2 cups or 8 servings.
Servings: 1 servings
Ambrosia Fruit Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fruit
The History of Recipes
We are able to track the history of written recipes back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, in the main part, these ancient records were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
During the time of the Romans a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius also informs us how the cooks of his times were skilled in the use of many herbs, including a few that will be familiar to modern cooks like bay, rue and parsley. Over the next few hundred years, the powerful and rich houses strove to offer the most exotic banquets, and as a consequence, the best chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the 20th century, cook books were greatly in demand mostly due to more people being able to read, people having increased leisure time and having more money to spend. |
We hope you enjoy this Ambrosia Fruit Dip recipe.
