Lemon yogurt fruit dip

1 -3/4 cups

Ingredients

Quantity Ingredient
1 8-oz container lemon yogurt
1 8-oz container sour cream
1 teaspoon Ginger
1 tablespoon Honey
½ teaspoon Grated fresh lemon peel
½ teaspoon Lemon juice

Directions

In small bowl, combine all ingredients; blend well. Cover; refrigerate 1 to 2 hours to blend flavors. (To keep apple, pear or banana slices from turning brown, slice these fruits last. Toss the slices with orange or grapefruit juice or dip them in 1 quart cold water mixed with 3 tablespoons of lemon juice). The dip can be made a day ahead of time; cover and refrigerate it.

Serve dip with assorted fresh fruit such as whole strawberries, pineapple chunks, seedless grapes, melon wedges and apple, pear or banana slices.

Garnish the dip with lemon slices or curls of lemon peel.

Nutrition info: Serving size is 1 tablespoon which equals 30 calories; 2g total fat, saturated 1g; cholesterol 4mg; sodium 10mg; total carb 2g.

Dietary exchanges: ½ fat

Source: Pillsbury Classic Cookbooks: _Easiest-Ever Holiday Meals_; Dec 1996. MM format by Mary Ann Young <maryann36@...> Posted to EAT-L Digest 03 Dec 96 From: maryann36

Date: Tue, 3 Dec 1996 23:02:07 PST

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