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Fruity Dip

 Fruity Dip
"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."
11 ServingsPrep: 20 min. + chilling

Ingredients

  • 1 large grapefruit
  • 1/4 cup 100% apricot fruit spread
  • 1/4 cup reduced-sugar orange marmalade
  • 1/4 to 3/4 teaspoon McCormick® Pure Almond Extract
  • 2 cups (16 ounces) 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.
  • Yield: 2-3/4 cups.
Nutritional Facts: One serving (1/4 cup,

2 of 2

Fruity Dip (continued)

Nutritional Facts: 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.