Stir 1/3 cup Add-A-Crunch into each carton of yogurt.
Spoon about 1 tablespoon remaining Add-A-Crunch into each of 12 (3 1/2 ounce) paper drinking cups.
Spoon yogurt mixture into cups. Place 12 wooden sticks or skewers in center of each cup.
Freeze until firm.
Let stand at room temperature about 3 minutes before serving.
Tear off paper cup to remove.
Makes 12 Yogurt Pops.
Whip cream cheese until smooth.
Add yogurt and marshmallow cream and stir.
Excellent for party fruit dip.
cut up any large pieces of fruit in the preserves. in the small mixing bowl stir together the apricot in peach preserves, sour cream and cinnamon. cover and chill up to 24 hours. serve with fruit slices. make 1 cup dip.
44 cal 3 gram of total fat 2 gram sat fat.
yogurt fruit dip: prepare as above. except use 8-oz carton plain yogurt for sour cream.
25 cal 0 gram total fat.
Blend cream cheese and yogurt until smooth.
Stir in remaining ingredients.
Chill.
Serve with fresh fruit.
Carve balls from your favorite melon to accompany dip.
This dip can also be served as a topping for any fruit salad.
Makes 2 cups or 8 servings. Four tablespoons per serving.
Diabetic exchange:
1/2 nonfat milk, 1 1/2 fat.
Mix whipped cream, yogurt and amount desired of dry jello.
Mix well.
Chill in refrigerator for 1 hour.
You can mix with washed and cut fruit for a fruit salad or use as a dip.
Mix Cool Whip and yogurt.
Dip in any fruit that you like.
Insert 8 wooden sticks or skewers into cut ends of bananas. Freeze until firm.
Melt together the chocolate and oil in small saucepan over low heat, stirring frequently.
Cool slightly; pour into tall, narrow glasses.
Dip each frozen banana into chocolate mixture, coating evenly.
Immediately roll in Add-A-Crunch. Freeze.
For longer freezer storage, wrap securely in foil.
Makes 8 Frozen Banana Pops.
Blend yogurt into Cool Whip until well mixed and dip consistency. Cool in refrigerator. Serve in center of fruit tray with assorted fruits. Garnish with strawberries or pineapple slices.
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.
Carve balls from your favorite melon and serve with fancy toothpicks to accompany this tasty dip.
This dip can also be served as a topping for any fruit salad.
Combine cream cheese and yogurt.
Blend until smooth.
Stir in remaining ingredients.
Chill.
Carve balls from your favorite melon and serve with toothpicks to accompany this tasty dip.
Dip makes 2 cups or 8 servings (4 tablespoons per serving).
Beat the cream cheese and stir in yogurt.
Add remaining ingredients.
Chill at least 2 hours.
Makes about 2 cups.
Serve with apples, pears, kiwi fruit, bananas and grapes.
Combine cream cheese and yogurt.
Blend until smooth.
Stir in remaining ingredients.
Chill.
Serve with fresh fruit.
Yields 8 servings.
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.
Mix all ingredients together in a small bowl.
Cover and chill until serving time.
Serve with your favorite fresh fruit such as pineapple chunks, strawberries, bananas, oranges, kiwi fruit and grapes.
Mix all ingredients together and serve as a dip for fresh fruit.
Mix all ingredients and chill.
Serve with slices of fresh fruit.
Makes about 2 1/2 cups dip.
Drain yogurt through a coffee filter.
Mix all ingredients. Serve with fresh fruit slices.
Serves 8 to 10.
Combine cream cheese and yogurt.
Blend until smooth.
Stir in remaining ingredients.
Chill.
Serve with fresh fruit.
Makes 2 cups or 8 servings; contains approximately 100 calories per serving.