A sweet and creamy dip that comes together in a few minutes. Perfect for dipping fruit!
Raspberry Fruit Dip
Ingredients
½ cup raspberries (fresh or frozen and thawed)
1 Tablespoon sugar
1 cup nonfat plain yogurt
3 pears or apples, sliced for serving
Directions
- Wash hands with soap and water.
- In a small bowl, mash the raspberries with sugar. Stir in the yogurt.
- Serve with cut fruit.
- Refrigerate leftovers within two hours.
You might also like...
Carrot Ginger Salad
Carrot Ginger Salad
This flavorful, sweet and savory side dish is great for make-ahead meals!
Prepare:
20 minutes
Makes:
2 cups
Apple Cinnamon Flavored Water
Apple Cinnamon Flavored Water
A unique and flavorful spin on flavored water!
Prepare:
5 minutes
Makes:
4 cups
No-Yeast Pizza Crust
No-Yeast Pizza Crust
A quick and easy way to make homemade pizza without yeast. Great idea for your next family dinner!
Prepare:
15 minutes
Cook:
20 minutes
Makes:
1 12-inch crust
Fruit Smoothie 2 (with milk)
Fruit Smoothie 2 (with milk)
A delicious homemade fruit-flavored shake for breakfast, snack, or on the go!
Prepare:
5 minutes
Makes:
6 cups
Microwave Fresh Vegetables
Microwave Fresh Vegetables
Steam-cooking fresh vegetables in the microwave is an easy way to make a healthy side dish for lunch or dinner in just minutes. The short cooking time preserves nutrients, color and flavor.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
2 cups
Cilantro Lime Tuna Wrap
Cilantro Lime Tuna Wrap
A light and flavorful meal using canned tuna, fresh veggies and a tangy mayo dressing.
Prepare:
15 minutes
Makes:
5 Wraps
Comments
I appreciate the fruit to yogurt ratio here. There is so much more fruit than a store bought raspberry yogurt. I assume it is less sugar too. Would you recommend Greek yogurt to make the dip thicker?
We often serve this in classes and at events, served with apple slices for dipping. It is very popular. We usually use frozen raspberries as they are available year round, and we just let them thaw a bit before making the recipe.
Sherman County 4-H Cloverbuds used this recipe for our February 2020 meeting with 19 youth aged 5-8. The recipe was prepared ahead of time by one of the leaders, and served in bowls along with apple slices and graham crackers. Very fresh and tasty, like a boosted-up yogurt.