Yogurt Cheese Fruit Dip

Serve on a platter surrounded by finger-sized pieces of fruit: melon, apples, pears, strawberries, orange segments, etc. The platter looks most appealing when using many different colored fruits. The dip itself is a great, low-fat calcium source. Diabetics could replace the sugar with a sugar substitute.

Ingredients:

• 2 cups plain low-fat yogurt
• 2 Tablespoon golden raisins, chopped
• 1 Tablespoon chopped pecans, toasted
• 2 teaspoon sugar
• 1 teaspoon grated orange rind

Directions:

1. Line a colander or sieve with a double layer of cheesecloth that has been rinsed out and squeezed dry; allow cheesecloth to overlap at the sides.
2. Stir yogurt until smooth; pour into sieve and fold edges of cheesecloth over to cover yogurt. Place colander in a large pan; refrigerate 12 to 24 hours.
3. Remove yogurt from colander, and set aside. Discard liquid.
4. Combine strained yogurt, raisins, pecans, sugar, and orange rind in a small bowl. Refrigerate until ready to serve.
5. To serve, spoon into a serving bowl or desired container. Serve with assorted fresh fruit.

Yield -- 1 cup (serving size: 1 Tablespoon)

• Calories  29
• Protein 2 g
• Fat 1 g
• Carbohydrates 4 g
• Sodium 21 mg