Thursday, June 7, 2012

Pineapple Fruit Dip

  • 1 (8-ounce) can crushed pineapple in its own juice, undrained
  • 1 (4-serving) package instant coconut-cream pudding mix
  • 1/4 cup skim milk (the original recipe before made over called for 3/4 cup milk, but it was too runny, so start with 1/4 cup milk and if more is needed as it sets in the refrigerator add 1 tbsp at a time and stir until desired consistency)
  • 1/2 cup plain Greek Yogurt 
  • Optional- few dashes of Cinnamon
  • Optional- Splenda to taste
  1. In a blender or food processor, combine all ingredients; blend 30 seconds.
  2. Transfer mixture to a small bowl, cover, and refrigerate for several hours or overnight.

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