Ingredients for Fruit Platter With Raspberry Dip
- Honeydew Melon
- Fresh Strawberries
- Raspberry Low Fat Yogurt
- Light Cream Cheese
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- Fresh Lemon Juice
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How to Make Fruit Platter With Raspberry Dip
- Cut one honeydew melon in half. Scoop out the seeds from one half.
- Reserve the other honeydew melon half for another recipe or to double the recipe.
- Slice a thin piece from the bottom of the seeded melon half to create a flat base for stability.
- Place the melon half, cut-side up, in the center of a large serving platter.
- Arrange an assortment of fresh fruits (strawberries, blueberries, grapes, kiwi, etc.) around the honeydew melon half.
- Cover the platter tightly with Reynolds Wrap® plastic wrap and refrigerate until ready to serve.
- In a medium bowl, combine 1 cup plain Greek yogurt, 4 ounces cream cheese (softened), 1/4 cup granulated sugar, 1 tablespoon lemon zest, and 1 tablespoon lemon juice.
- Gently mix until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
- When ready to serve, spoon the raspberry yogurt dip into the hollowed-out honeydew melon half.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
697g
Fat
65g
Carbs
62g
