Wednesday, February 29, 2012
Fruit with Pina Colada Dip
With this fun recipe you can pretend you are in the Hawaiian islands. Sometimes, this is all I want for lunch. Yummy..
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
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.