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Fruity Dip

SUBMITTED BY: Phyllis Shaughnessy

"'Your guests are sure to have fun guessing what's in this dip-it has such a variety of flavors,' say Phyllis Shaughnessy of Livonia, New York. 'In addition to fruit, you can serve it with fresh veggies or herbed crackers.'"
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PREP TIME  20 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 large grapefruit
  • 1/4 cup 100% apricot fruit spread
  • 1/4 cup reduced-sugar orange marmalade
  • 1/4 teaspoon almond extract
  • 2 cups reduced-fat lemon yogurt
  • 1/2 cup sliced almonds, toasted, divided
  • Assorted fresh fruit

DIRECTIONS

  1. Cut grapefruit in half. With a sharp knife, slice between membrane of each section and the peel. Remove sections and chop; discard juice. Remove membranes from grapefruit shells. Refrigerate shells until serving.
  2. In a bowl, combine the fruit spread, marmalade, almond extract and chopped grapefruit. Stir in yogurt. Cover and refrigerate for at least 1 hour.
  3. Set aside 1 tablespoon almonds. Chop remaining almonds. Just before serving, stir chopped almonds into dip. Spoon into reserved grapefruit shells. Sprinkle with sliced almonds. Serve with fruit.

FOOTNOTE

  • Nutritional Analysis: One serving (1/4 cup, calculated without fruit) equals 114 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 27 mg sodium, 17 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 fat-free milk, 1/2 fruit, 1/2 fat.
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