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Prep 20 mins
Cook 0 mins
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.
- 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
- 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.
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.
I had to use a tad (maybe 1/2 tsp) of confectioners sugar in the dip. It was a bit overbearing with cinnamon and I would have reduced the amount. I didn't find it runny, but I refrigerated it for a few hours before serving. I used kiwi, pineapple, white peaches and strawberries with blueberries sprinkled about.