Fruit Dip with Cinnamon Sugar Scoops


Recipe by Deanna Segrave-Daly, RD, LDN

Makes 4 servings

For Scoops:
cooking spray
2 (8-inch) whole wheat tortillas (cut into 8 pieces each)
1 tbsp sugar
1⁄2 tsp ground cinnamon
For Dips:
2 tbsp fruit syrup (drained from Libby’s® Peach Slices or other Libby's® fruit)
1 c plain nonfat Greek yogurt
2 tsp honey
1 tsp ground cinnamon

Preheat oven to 400 degrees.

Coat baking sheet with cooking spray. Place tortilla pieces on baking sheet. Coat pieces with more cooking spray. In small bowl, mix together sugar and ½ teaspoon ground cinnamon. Sprinkle over tortilla pieces. Bake for 5-6 minutes until slightly crisp. Remove from oven and cool on rack.

While scoops are cooling, drain fruit, saving 2 tablespoons of the fruit syrup. Put approximately 6 oz. of fruit into each individual serving bowl. In mixing bowl, combine fruit syrup, yogurt, honey and 1 teaspoon cinnamon.

To assemble each fruit cup dip, spoon ¼ cup cinnamon yogurt on top of each fruit cup and serve with four cinnamon scoops each.