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.

  • Prep Time 25 min
  • Total Time 0 min
  • Servings 15

Ingredients

Dip

2
(6-oz.) containers Yoplait® Original 99% Fat Free French Vanilla Yogurt
1
teaspoon rum extract or dark rum
3
tablespoons flaked coconut, toasted
2
tablespoons finely chopped pineapple

Fruit

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

  • 1 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.
  • 2 To serve, arrange fruit on serving platter. Sprinkle dip with remaining tablespoon toasted coconut. If desired, garnish with pineapple leaves. Store dip in refrigerator.

Expert Tips

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 cookie sheet and bake at 350°F. 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/15 of Recipe
Calories
60
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
15mg
15%;
Total Carbohydrate
12g
12%
(Dietary Fiber
1g
1%
  Sugars
9g
9%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
58%;
Calcium
4%;
Iron
2%;
Exchanges:
1 Fruit;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.