Publisher Photo
Publisher Photo
"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."
MAKES:
11 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
11 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Fruity Dip in Light & Tasty June/July 2004, p20

Nutritional Facts

1/4 cup: 114 calories, 4g fat (1g saturated fat), 2mg cholesterol, 27mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1/2 fruit, 1/2 fat-free milk, 1/2 fat.

  • 1 large grapefruit
  • 1/4 cup 100% apricot fruit spread
  • 1/4 cup reduced-sugar orange marmalade
  • 1/4 to 3/4 teaspoon almond extract
  • 2 cups (16 ounces) lemon yogurt
  • 1/2 cup sliced almonds, toasted, divided
  • Assorted fresh fruit
  1. 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.
  2. In a bowl, combine the fruit spread, marmalade, almond extract and chopped grapefruit. Stir in yogurt. Cover and refrigerate for at least 1 hour.
  3. 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.
Originally published as Fruity Dip in Light & Tasty June/July 2004, p20

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