Fruit with Piña Colada Dip

Take a trip to the islands with this fun fruit dessert, with kiwis and more dipped in a rum-and-coconut yogurt.

Yield

15 servings

Dip Ingredients

2 (6 ounce) containers Yoplait® fat free French vanilla yogurt
1 teaspoon rum extract or dark rum
3 tablespoons flaked coconut, toasted
2 tablespoons finely chopped pineapple

Fruit Ingredients

15 fresh strawberries, halved
30 (1-inch) chunks fresh pineapple
30 chunks kiwi fruit (about 5 medium)

Directions

In small bowl, combine yogurt, rum extract and 2 tablespoons of the coconut; blend well. Stir in pineapple. Serve immediately, or cover and refrigerate until serving time.

To serve, arrange fruit on serving platter. Sprinkle dip with remaining tablespoon toasted coconut. If desired, garnish with pineapple leaves.

Estimated Time

Preparation/Total Time: 25 minutes

Additional Information

Use a mini food processor or blender to finely chop the pineapple.

For the best flavor, purchase flaked coconut and toast 3 tablespoons. Arrange a single layer of coconut on a small baking sheet and bake at 350°F (177°C) for 2 to 5 minutes, or just until golden. Keep a close watch on the coconut; it scorches easily.

Prepare the dip up to one day in advance; cover and refrigerate. Stir before serving.

Storage

Store dip in refrigerator.

Nutritional Information

1/15 of Recipe: Calories 60 (Calories from Fat 10); Total Fat 1 g (Saturated Fat 0 g); Cholesterol 0 mg; Sodium 15 mg; Total Carbohydrate 12 g (Dietary Fiber 1 g, Sugars 9 g); Protein 1 g Exchanges: 1 Fruit Carbohydrate Choices: 1

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