8 ounces plain nonfat Greek yogurt (or plain nonfat yogurt)
¼ cup apricot (or other all-fruit preserves)
¼ teaspoon ground cinnamon
2 medium apples, sliced onto thin wedges
Juice of 1 lemon
Optional topping (almonds & granola)
Combine yogurt, fruit preserves and cinnamon. Add water to thin out if desired, 1 tablespoon at a time. Refrigerate for an hour.
Toss apple slices with lemon juice. Assemble on a plate and drizzle dip over fruit slices. Add sliced almonds or granola as desired. Enjoy!
Additional tip: Dip can be used for fruit skewers or cut fruit (breakfast or dessert) as well!
This recipe is a modified version of Better Homes and Gardens Sour Cream Fruit Dip.
– Erica Weinandy, RD