Piña Colada Dip
A fabulous dessert dip for fresh fruit and angel food or pound cake crudités.
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 fresh fruit and cake crudités.
Makes 2 1/2 cups.