Photo by Stephanie Staton
- 8 ounces cream cheese, room temperature
- 6 ounces orange or mango yogurt
- 1/2 cup orange marmalade
- 1/8 tsp. freshly ground nutmeg
- 2 T. sliced almonds
- grated orange zest or curls of orange peel
In medium bowl, beat cream cheese with electric mixer until creamy. Beat in yogurt, marmalade and nutmeg until smooth. Spoon into serving bowl. Cover and refrigerate for up to 24 hours. Let stand at room temperature for 30 minutes before serving.
Garnish with almonds and orange zest or curls. Serve with fresh fruit, such as apples, melon, grapes, kiwi, pineapple, oranges or tangerines.
Makes about 2 cups.