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Gwendolyn's Bed and Breakfast Inn

Perkinsville, Vermont

Specialty Recipe

Strawberry Dip

1 cup chilled fresh cream
One 6-ounce can frozen pineapple concentrate, thawed
1 Tablespoon fresh lemon juice
2 Tablespoons powdered sugar
2 to 3 Tablespoons grated ginger root
One 8-ounce package cream cheese

Whip cream until fluffy. Beat in pineapple and lemon juice gradually. Stir in sugar and ginger. Refrigerate to blend flavors for two hours. Beat cream to fluff and fold in cream cream cheese.

Find the biggest, sweetest strawberries around and serve with stems on for a handle and start dipping. So light and delicious.

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