- 3/4 cup (6 ounces) vanilla yogurt
- 1/4 cup whipped reduced-fat cream cheese
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Assorted fresh fruit
- In a small bowl, combine the yogurt, cream cheese, ginger and cinnamon until blended. Cover and refrigerate for at least 1 hour. Serve with fruit. Yield: 3/4 cup.
Originally published as Ginger-Cinnamon Fruit Dip in Light & Tasty June/July 2004, p20
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