| rdfs:comment | - Orange Dip 1 carton vanilla low fat yogurt (8 oz) 3 T. light process cream cheese, softened 1 can mandarin oranges, in light syrup, drained and chopped (11 oz) 1 t. sugar 2 t. fresh lime juice Spoon yogurt onto several layers of heavy duty paper towels. Spread to 1/2 inch thickness. Cover with additional paper towels. Let stand 5 minutes. Scrape yogurt into a bowl, using a rubber spatula. Add cream cheese and remaining ingredients, stirring well with a wire whisk until blended. Serve with fresh fruit such as apple or pear slices, strawberries or pineapple chunks. Makes 1 cup. Source: Unknown Note: Any canned fruit from your pantry, such as apricots, peaches, or pears, will do in this dip. You'll need about 1/2 cup chopped drained fruit.
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| abstract | - Orange Dip 1 carton vanilla low fat yogurt (8 oz) 3 T. light process cream cheese, softened 1 can mandarin oranges, in light syrup, drained and chopped (11 oz) 1 t. sugar 2 t. fresh lime juice Spoon yogurt onto several layers of heavy duty paper towels. Spread to 1/2 inch thickness. Cover with additional paper towels. Let stand 5 minutes. Scrape yogurt into a bowl, using a rubber spatula. Add cream cheese and remaining ingredients, stirring well with a wire whisk until blended. Serve with fresh fruit such as apple or pear slices, strawberries or pineapple chunks. Makes 1 cup. Source: Unknown Note: Any canned fruit from your pantry, such as apricots, peaches, or pears, will do in this dip. You'll need about 1/2 cup chopped drained fruit.
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