Lemon Cheesecake Yogurt Dip with Fruit and Angel Cake Skewers

Lemon Cheesecake Dip in mini mason jars with Fruit and angel cake skewers


  • 2 oz (60 g) plain, brick-style cream cheese
  • 3/4 cup (175 mL) E.D.SMITH® LEMON SPREAD, divided
  • 3/4 cup (175 mL) plain Greek yogurt
  • Angel cake
  • Fresh berries
  • Sliced peaches
  • Sliced cantaloupe
  • Sliced apples
  • Grapes

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  1. Beat the cream cheese until smooth. Add 1/2 cup (125 mL) lemon spread and beat until well combined. Stir in the yogurt.
  2. Gently fold in the remaining lemon spread to create a swirled effect. Transfer to a serving bowl and chill for 1 hour.
  3. Spoon the lemon cheesecake dip in mini mason jars and top with additional lemon spread if desired
  4. Serve with skewered fruit and angel cake.



Serve on a platter with mixed fruit and lady fingers