Fruit with Piña Colada Dip

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

Minutes

Total Time

00

Minutes

Makes

15

servings

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.
Makes 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen 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.
Make-Ahead Tip
Prepare the dip up to one day in advance; cover and refrigerate. Stir before serving.

Nutrition Information:

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