Yogurt fruit dip or dressings makes a light end to a heavier meal, and is perfect for hot weather entertaining.
The first recipe uses oranges poached in a spicy liquid combined with fresh berries and yogurt for a delicious fruit salad recipe that is suitable for late summer or autumn meals.
The second recipe focuses on a flavored yogurt sauce to add a zesty flavor to fresh pineapple and grapes. Adapt yogurt fruit dip recipes to your family’s tastes. If you like lemon use it instead of lime, if you prefer honey to brown sugar as a sweetener, by all means add it to your non-fat plain yogurt. Creamy yogurt styles such as Greek yogurt make excellent toppings for fresh fruit and granola, and can easily take the place of higher-fat traditional fruit cobblers.
2 cups freshly squeezed orange juice
1 cup white wine OR water
1/4 cup granulated sugar
2 tbsp grated fresh ginger
2 whole cloves
1 2 inch stick of cinnamon
2 oranges, pelled, seeded, and sectioned
2 cups sliced fresh strawberries
roasted pumpkin seeds
Yogurt Fruit Dip Recipe:
1/2 cup nonfat plain yogurt
2 tbsp firmly packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
How to Make Yogurt Fruit Dip:
Use a large saucepan to combine orange juice, wine, granulated sugar, ginger, cloves, and the cinnamon stick over high heat. Bring the mixture to a boil, then reduce heat to low, simmering until it has thickened a little. This will take about five minutes. Stir occasionally. Add the orange sections and continue simmering for about five minutes. Remove the saucepan from heat and let the pan stand until it has cooled.
For yogurt fruit dip: use a small bowl to combine the yogurt, brown sugar, cinnamon and nutmeg. Mix well and set aside.
Once the oranges have cooled, use a slotted spoon to remove the sections from the liquid. Divide the orange sections between four bowls, and top with sliced fresh strawberries. Drizzle yogurt fruit dip over the fruit and toss gently to coat. Add roasted pumpkin seeds and serve.
Pineapple Grape Salad with Kiwi Lime Yogurt Dip or Dressing
1 cup nonfat plain yogurt
2 tbsp organic honey
1 tsp freshly squeezed lime juice
1 large kiwi, peeled and halved
1 fresh pineapple
1 lb seedless green grapes
Use a blender or food processor to mix the honey, lime juice, and one half of the kiwi fruit. Pulse until the mixture is smooth and free of lumps. Scrape the yogurt sauce out of the blender container into a small bowl, cover and chill in the fridge for at least 30 minutes. To prepare the pineapple, use a sharp knife to remove the pineapple skin and eyes. Cut the pineapple in half length-wise and cut out the core from each half. Slice both halves into 1/2 inch thick pieces. Wash the grapes and slice them in half. Using a large serving platter, spoon half the yogurt sauce onto the platter. Arrange the pineapple chunks and green grapes over the yogurt sauce. Slice the remaining kiwi fruit into thin slices, and use as a garnish. Sprinkle pistachio nuts over everything. Serve immediately.