For fruit yogurt dip, combine yogurt cheese, brown sugar, rum and vanilla and whisk. (Pureeing may make it watery.) For peach salsa, combine peaches, strawberries, marmalade, rum, mint and spices. Mash lightly with potato masher until mixture is moist enough to hold together. NOTES : Serve an array of fresh fruit with one or two dipping sauces - one made with yogurt cheese and the other made with fruit. Be sure to use ripe fruit for the best flavour. This recipe, from Bonnie Sterns Simply HeartSmart Cooking, makes 1 cup/250 mL dip; 2 cups/500mL salsa.
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|Serving Size: 1 Serving (543g)|
|Recipe Makes: 1|
|Calories from Fat: 10 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 34.2mg||1 %|
|Potassium 892.9mg||23 %|
|Total Carbohydrate 112.7g||33 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 105.3g|
|Protein 4g||6 %|
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Calories per serving: 517
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