This is a perfect dish to bring for a neat brunch addition or perhaps a new way to entice your kids to eat fruit!
The dip is just cottage cheese, raw honey and fresh mint. Simple, fresh ingredients always equal deliciousness! Plus it adds a nice boost of protein making this a great breakfast or snack.
Feel free to customize your fruit filling…you can easily change up the flavor profiles with simple swaps! These were easy to make and even easier to eat. And maybe double the dip recipe below…you’re going to want leftovers of this stuff…it gets EVEN better after being left in the fridge overnight!! I recommend having all your fruit sliced and ready to go so you can make these assembly line style!
- 6 rice paper wrappers
- 2 clementines; peeled
- 1 mango, thinly sliced
- 4 strawberries, hulled and thinly sliced
- 1 heaping cup of thinly sliced cantaloupe
For honey mint dip:
- 1 cup cottage cheese
- 1 TB raw honey
- 1/2 tsp minced mint leaves
In a bowl, combine the cottage cheese and raw honey and stir until the honey dissolves. Add the mint and stir to combine. Enjoy immediately or refrigerate overnight to let the flavors marry!
Fill a large bowl with warm water and add the rice paper wrapper. Immerse the wrapper in the water until it becomes pliable. (Don’t just let it soak and walk away, if it over–saturates it will tear.) Once it is pliable remove from the water and place on a plate. Fill up your fruit, leaving room at the ends so you can fold it burrito style. Wrap the ends first then fold one side over and roll until sealed. Keep wrapping until you run out of fruit!
Then serve and enjoy!