Fruit Dip with Cinnamon Sugar Scoops


This delicious snack is great for afterschool or on-the-go! Try it with Libby's® Peach Slices, Sliced Pears, Apricot Halves or Fruit Cocktail.

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 a baking sheet with cooking spray. Place tortilla pieces on the baking sheet. Coat the pieces with more cooking spray. In a 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 the fruit, saving 2 tablespoons of the fruit syrup. Put approximately 6 oz. of fruit into each individual serving bowl. In a 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.