Gluten Free Fruit with Piña Colada Dip

Take a trip to the islands with this fun fruit dessert, with kiwis and more dipped in a rum-and-coconut yogurt.

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

f5179590-279f-4068-8f6c-76ff554bb109

–

Save & Share

The Quick Take & Nutrition Info

toggle

The Quick Take:

Calories 60
Fat 1g
Saturated Fat 0g
Sodium 15mg

See What Makes It a Live Better America Recipe »

View Full Nutrition Information

Hide Full Nutrition Information

toggle

Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 60
Calories from Fat: 5),

% Daily Value

Total Fat: 1g; 1%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 15mg; 15%;
Total Carbohydrate: 13g; 13%
(Dietary Fiber 1g 1% Sugars 9g 9% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 70%;
Calcium: 4%;
Iron: 0%;

Exchanges:

0 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 25 min
Total Time 0 min
Servings 15

Ingredients

Dip

2: (6-oz.) containers Yoplait® Original 99% Fat Free French Vanilla Yogurt

1: teaspoon rum extract or dark rum

3: tablespoons flaked coconut, toasted

2: tablespoons finely chopped pineapple

Fruit

15: fresh strawberries, halved

30: (1-inch) chunks fresh pineapple

30: chunks kiwi fruit (about 5 medium)

Directions

1 In small bowl, combine yogurt, rum extract and 2 tablespoons of the coconut; blend well. Stir in pineapple. Serve immediately, or cover and refrigerate until serving time.
2 To serve, arrange fruit on serving platter. Sprinkle dip with remaining tablespoon toasted coconut. If desired, garnish with pineapple leaves. Store dip in refrigerator.

Did You Know?

toggle

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Use a mini food processor or blender to finely chop the pineapple.

For the best flavor, purchase flaked coconut and toast 3 tablespoons. Arrange a single layer of coconut on a small cookie sheet and bake at 350°F. for 2 to 5 minutes, or just until golden. Keep a close watch on the coconut; it scorches easily.

Prepare the dip up to one day in advance; cover and refrigerate. Stir before serving.

Reviews

toggle

0 Reviews

Be the first to review this recipe!

We calculated the nutrition of this recipe at the time it was created on 01/24/2013. NOTE: We do not include optional ingredients in our calculations.