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Fruity Dip

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.'"

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 11 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

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.
In a bowl, combine the fruit spread, marmalade, almond extract and chopped grapefruit. Stir in yogurt. Cover and refrigerate for at least 1 hour.
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.

Footnotes

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.