Simply blend the yogurt and Cool Whip for a delicious and easy dip for fruit.
Serve with sliced peaches, nectarines, variety of apples and large strawberries, then enjoy the raves. It's low-fat, nutritious and good!
(Kids love it, too!)
Beat 1 envelope of Dream Whip with 1 cup milk until frothy, approximately 2 minutes.
Add pudding, the remaining milk and the almond extract; beat until mixed.
Place in refrigerator for 15 minutes.
Cut up available fruit into dipping pieces.
Dip fruit into fruit dip and eat.
Great for after school.
Can refrigerate remaining fruit dip for 3 days.
ift tag with the directions on how to prepare the dip.
cross-ways.
Put all fruit together in a bowl, add
To make the dip, combine yogurt, cucumber and mint in a
For the chickpea fritters, puree the chickpeas with parsley, garlic, lemon juice and about 2 tbsp of water. Stir in the eggs and breadcrumbs, followed by the zucchini. Season with salt and cayenne pepper, cover and set aside to marinate for 15 mins. Form into 1 tbsp dollops. Heat 2 tbsp oil in a large skillet and fry the fritters, turning as necessary, for 5-6 mins until golden brown. Keep warm.
To serve, mix the yogurt, feta cheese, and basil and season to taste. Serve the fritters and yogurt dip garnished with basil.
n a small bowl mix yogurt, whipping cream and white sugar
Whisk together first three ingredients and refrigerate.
Serve with fruit, and top with a dollop of fresh whipped cream, finely grated lemon zest, candied ginger, or a sprig of mint, as desired.
Stir together yogurt, preserves and cinnamon.
Slice fruit and serve with dip.
Makes 8 servings.
In a small serving bowl, stir together yogurt, cream cheese, sugar, lemon peel and juice.
Cover Fruit Dip with plastic wrap; refrigerate.
Toss each patty in flour. Dip in egg white then coat
Combine gelatin with yogurt and mix well.
fold into thawed cool whip and serve with assorted fruit, pound cake.I even like to serve it as a topping on angel food cake slices --
it keeps up to one week in the refrigerator, if it lasts that long -- .
Combine rice flakes, puffed rice, bran flakes, pistachios, pears and apricots in a bowl.
Place flaxseeds, sunflower seeds and almonds in a food processor. Process until lightly crushed. Stir into flakes mixture until combined.
Serve with fresh fruit, skim milk or yogurt.
Combine flour and a pinch of salt. Whisk in beer and 1/2 cup water gradually to form a smooth batter.
Heat oil in a large saucepan. Dip cauliflower into batter, draining off excess. Working in batches, deep-fry cauliflower for 2-3 mins, until golden brown. Drain on paper towels.
To make the yogurt-mustard sauce, combine all ingredients.
Serve cauliflower with yogurt-mustard sauce.
In a small bowl, combine all ingredients except fruit.
Stir with a wire whisk until smooth.
Cover; refrigerate at least 1 hour or until well chilled.
Serve with assorted fruit for dipping.
Yield:
10 servings.
Yogurt Dip.
Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use.
Fritters.
Boil, steam or microwave eggplant until tender, drain, process eggplant until smooth.
Transfer eggplant to a bowl, add remaining ingredients, except oil. mix well.
Heat oil in a large pan, drop teaspoonfuls of mixture into hot oil, deep fry until browned and crisp, drain on absorbent paper.
Serve fritters on serving plate accompanied with yogurt dip.
Cook poppadoms according to package instructions. Set aside.
Dry toast cumin over medium heat for 1 min, until fragrant. Mix with yogurt and cilantro. Season. Serve with poppadoms.
Whip cream cheese until smooth.
Add yogurt and marshmallow cream and stir.
Excellent for party fruit dip.
In a small saucepan, combine cardamom, sugar, fennel, cloves, cinnamon and 1/3 cup water. Bring to a boil. Boil for 2 mins then remove from heat and let cool.
Arrange mandarin orange, grapefruit and orange slices on a serving plate. Spoon syrup over fruit and top with yogurt. Sprinkle with orange zest.
Stir together sour cream, preserves and cinnamon.
Chill up to twenty-four hours.
Cut up large pieces of fruit.
Serve with fruit.
Makes one cup (eight servings).