Combine plain yogurt, vanilla pudding,
crushed pineapple, whipped topping, coconut and rum flavoring
for a fabulous dip for fresh fruit and angel food and/or pound
cake crudités.
Pina Colada Dip
- 2 (8-ounce each) containers plain low-fat
yogurt
- 1 (4-ounce) package instant
vanilla pudding mix
- 1/2 cup crushed pineapple, drained
- 1 teaspoon coconut extract
- 1 teaspoon rum extract
- 1 cup non-dairy whipped topping, thawed
- Fresh fruit, angel food or pound cake
cut into bite size pieces
- In medium bowl, blend yogurt and pudding
mix; stir in pineapple and extracts. Fold
in whipped topping. Cover and refrigerate for at least 2 hours.
- Serve with fruit and cake crudités.
Makes 2 1/2 cups.
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