Making your own yogurt fruit dip provides so many benefits, you may never serve store bought again. Yogurt aids in digestion and provides more protein and calcium than milk. It has been shown to increase the bioavailability of nutrients and immunity factors. Yogurt fruit dip is quick to make, saves money and allows you control over freshness, taste and to vary the ingredients according to availability, use and personal taste.
This is an opportunity to take advantage of buying fruit from farmer’s markets and plain yogurt in bulk containers during sales to save money. Organic yogurt will allow you to avoid growth hormones, unnecessary antibiotics and artificial dyes and sweeteners. Greek yogurt is simply strained yogurt in which the whey has been removed. It is thicker than regular yogurt, higher in protein and lower in sugar.
Uses for a yogurt fruit dip make it a versatile stand by for summer picnics, after school snacks, elegant parties and salad dressings. It makes a tasty and wholesome topping for pancakes, drizzled over crepes, ice cream, or substituted for milk with cereal. It is a simple recipe to divide and make multiple flavors. This dip can be made up to three days before and stored in the refrigerator. A few suggested variations have been given below.
Prep time: 5 – 8 minutes
Serves: 6 1/2 cup servings
1/2 cup honey
1 teaspoon vanilla extract
1 heaping teaspoon ground cinnamon
2 cups plain Greek style yogurt
In a medium bowl, stir together the honey, vanilla extract and cinnamon. Add the Greek yogurt and mix well to thoroughly incorporate. Serve with cut up fresh fruits, in half of a cantaloupe, over breakfast pancakes, or on a light, summer salad.
Berry Blast – Place the above ingredients in a blender with 1 cup fresh strawberries, blue berries, or bananas and pulse to blend. Can be eaten as is or used as a dip.
Chocolate topping – Omit the cinnamon and add two heaping teaspoons of Dutch cocoa powder. This option is wonderful served over ice cream with bananas and nuts.
Stuffed strawberries – Cut the tops off of large, ripe strawberries and remove the centers. Fill with the yogurt dip and sprinkle with crushed graham crackers or granola. Stack on a platter and serve.
Stuffed pineapple – Stack three slices of fresh, peeled pineapple on a plate and spoon Yogurt Fruit Dip into the center. Garnish with additional fruit and serve.