Recipe by Dawn
Carbs are getting a bad reputation, but I still make sure my family gets enough fruit and vegetables in their diet. This is a great substitute for a piece of cake, cookies or muffins and a lot healthier too. Feel free to mix and match fruits on this platter. The cool cream cheese and yogurt based dip goes well with just about any fruit.
Top Review by PSU Lioness
This dip tasted good, but it was entirely too runny to use as a dip. I didn't refrigerate before serving, as the recipe didn't call for this. Maybe it should be added as a step? It's ashamed because it tasted great.
- 1 cup strawberry, hulled and sliced
- 2 ripe kiwi, peeled and sliced
- 1 cup fresh raspberry
- 2 medium ripe star fruit, sliced cross wise
- 1 small ripe papaya, peeled and thinly sliced (May substitute pineapple for any of the fruits if desired)
Honey Yogurt Dip
- 1 (8 ounce) container vanilla yogurt
- 1 (3 ounce) package reduced-fat cream cheese (softened)
- 1 tablespoon honey
- 1⁄4 teaspoon cinnamon
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon grated fresh lemon rind
Directions See How It's Made
- Arrange fruit on a serving platter and refrigerate while making dip.
- Dip: In a blender or a food processor combine ingredients for dip: yogurt, cream cheese, honey cinnamon, lemon juice, and lemon rind.
- Blend until smooth.
- Place dip in small serving bowl and arrange fruit around it on platter.