Healthy Fruit Dips
Ingredients
Chocolate Fruit Dip
1 ounce dark or semi-sweet chocolate, chopped
1 cup (8 fluid ounces) plain Greek yogurt (0%, 2% or 4% fat—your choice), at room temperature
3 tablespoons (15 g) unsweetened cocoa powder (Dutch-processed has the best flavor, but natural will do)
3 to 4 tablespoons (63 to 84 g) honey
1/2 teaspoon pure vanilla extract
Fruit, for serving
Strawberry Cheesecake Fruit Dip
3/4 cup (6 fluid ounces) plain Greek yogurt (0%, 2% or 4% fat—your choice)
3 to 4 tablespoons (63 to 84 g) honey
1/2 pound (8 ounces) fresh or frozen and defrosted strawberries
8 ounces light-style cream cheese, at room temperature
Fruit, for serving
Instructions
For the chocolate dip, place the chopped chocolate in a small, heat-safe bowl and melt in the microwave in 30-second bursts or over a double boiler. Set aside to cool briefly. In a medium-size bowl, place the yogurt, cocoa powder, 3 tablespoons of honey and the vanilla and whisk until smooth. Add the melted chocolate and whisk until well-combined. Add the remaining honey to taste. Cover the bowl and place in the refrigerator to chill for at least 30 minutes or up to 2 days before serving with fruit. Makes about 1 1/2 cups, and can easily be doubled.
For the strawberry cheesecake dip, in a blender or food processor, place the yogurt, 3 tablespoons of the honey and the strawberries, and blend or process until smooth. Add the cream cheese, and blend or process until well-combined. Add the remaining honey to taste. Transfer the mixture to a medium-size bowl, cover and place in the refrigerator to chill for at least 30 minutes or up to 2 days before serving with fruit. Makes about 3 cups, and can easily be halved or doubled.
