Try this Lemon Yogurt Fruit Dip recipe, or contribute your own.
Suggest a better descriptionIn small bowl, combine all ingredients; blend well. Cover; refrigerate 1 to 2 hours to blend flavors. (To keep apple, pear or banana slices from turning brown, slice these fruits last. Toss the slices with orange or grapefruit juice or dip them in 1 quart cold water mixed with 3 tablespoons of lemon juice). The dip can be made a day ahead of time; cover and refrigerate it. Serve dip with assorted fresh fruit such as whole strawberries, pineapple chunks, seedless grapes, melon wedges and apple, pear or banana slices. Garnish the dip with lemon slices or curls of lemon peel. Nutrition info: Serving size is 1 tablespoon which equals 30 calories; 2g total fat, saturated 1g; cholesterol 4mg; sodium 10mg; total carb 2g. Dietary exchanges: 1/2 fat Source: Pillsbury Classic Cookbooks: _Easiest-Ever Holiday Meals_; Dec 1996. MM format by Mary Ann Young
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 1 -3/4 cups | ||
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Calories: 38 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 29.9mg | 1 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 9.9g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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