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This Nutella fruit dip in particular is actually a bit healthier than some of the others I’ve shared because it uses Greek yogurt as the creamy mix-in rather than heavy cream, Cool Whip, or homemade whipped cream.
It still has that fluffy texture you love in a dessert dip but without as much of the fat in cream and whatever goes into Cool Whip. Why You’ll Love This Recipe My little ones ask for these pancake skewers for most birthday breakfasts and I love that they’re easy to make and the kids also eat loads of fruit with them. Absolutely, if you are not a cinnamon fan, we like to use ground nutmeg or pumpkin pie spice for a twist of flavor. You can really use what you’d like and would think complements the Nutella on this recipe. Don’t Oversoak the Bread. Unlike overnight French toast casserole, you want to soak the bread just long enough to completely coat it with the mixture. Otherwise, it will absorb too much and turn out soggy! These can be stored in an airtight container in the refrigerator for 3 days. They can also be frozen, we like to flash-freeze them before storing.We love this recipe, because there’s no need to spend hours waiting for your French toast to soak or to dirty up a million pans. All you need are a couple of shallow bowls and an air fryer, and you’re ready to go! Use Nutella Dip as frosting for cake or cupcakes - but don’t frost them too far ahead as it won’t last like buttercream. Refrigerate in the summer.
If you’re serving brunch, consider having several dipping and syrup options for guests to choose from. 😉 Storing + Freezing
HOW TO STORE:
Greek Yogurt– Replace some or all of the cream cheese with vanilla Greek yogurt. It will be slightly thinner, but still tangy and delicious. Cream cheese– Cream cheese adds creaminess to the dip and gives it a tangy cheesecake taste. Be sure to soften before mixing with the other ingredients. Use Stale Bread. For the best results, you’ll want to use bread that is at least a day old. Stale bread loses moisture, meaning it absorbs the liquid more easily. Mini chocolate chips (plus more for garnish, if desired)– These add texture and even more chocolate flavor. This is maybe the easiest chocolate dip I’ve shared yet since there’s no cooking, baking, or even heating involved!
Greek yogurt– I recommend using plain, full-fat Greek yogurt in this dip. You don’t want to use vanilla yogurt or else you’ll end up with that vanilla flavoring mingling with the Nutella, and it’s just not my favorite. It’s also a great way to top ice creamand you can also add it to decadent oven-baked s’mores, spread it over homemade waffles, or do double Nutella duty by pairing it with Nutella pancakes.To make dip in advance, whip up 1-2 days before and STORE it covered in the fridge. I wouldn’t make it further in advance than that because it begins to lose its fluffy texture. It's great with marshmallows, strawberries and pretzels! Like a cold, kid-friendly fondue. Why You'll Love This Recipe Add to bowl and garnish. Spoon the dip into a bowl for serving and add an optional garnish of more mini chocolate chips.
My kids always want Nutella. I get it. It’s rich and pretty darn tasty. But it’s not the healthiest. So I like to ‘dilute’ it by mixing it into yogurt! Slice. Use a sharp knife to carefully trim the crusts from the Nutella sandwiches. Slice each sandwich into equal strips.Most fruits can also be prepped ahead of time and stored in the fridge. I like to use Fruit-Fresh to keep my fruit from browning. I can usually find it near the canning/storage section at my grocery store. Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
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