Greek Yogurt Fruit Dip
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
8 servings
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Calories
39 kcal
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Cuisine
International
Greek Yogurt Fruit Dip
Description
The Greek Yogurt Fruit Dip recipe uses full or reduced fat Greek yogurt combined with honey and unwaxed lemon zest, stirred until smooth. The lemon zest adds a subtle citrus fragrance that brightens the mild tang of the yogurt and the sweetness of honey.
This dip is served chilled, either after refrigeration or a brief freeze, making it a cooling accompaniment to fresh fruit such as bananas, strawberries, apples, pears, oranges, melons, or pineapple. It offers a creamy and sweet complement to the natural flavors and textures of the fruit.
The dip can be prepared ahead of time and stored refrigerated for a few days or frozen for longer storage. Thawing in the fridge before serving preserves its texture and flavor.
Ingredients
- 250 grams Greek yogurt 1 cup, with 5% or 2% fat
- 3 tablespoons honey
- 1 teaspoon lemon unwaxed lemon, zest
Instructions
- In a medium bowl, blend the three ingredients together till fully combined.
- Cover and chill in the fridge (or freezer for 30 minutes), and serve as a dip for slices of fruit or as a topping on fruit salad.
Notes
- Use Greek yogurt with 2% to 5% fat for optimal creaminess.
- Serve well chilled with a variety of fresh fruit slices.
- Dip can be stored in the fridge for 2-3 days in a sealed container.
- Freezing extends storage up to one month; thaw in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 9mg | 0% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.