Are you always looking for a snack the kids will love and you won’t feel guilty about serving? Me too! I’ve been making dessert nachos for years, which use cinnamon sugar tortilla chips just like these with fruit salad for scooping. Here though, we’re going to make sauce for dipping (kids love to dip) using a bit of Greek yogurt and the juice leftover from fruit cups. This is easy and economical, and ready for the kids to lend a hand. You can easily double or triple this and store in the fridge for a day or two to have it at the ready for snack time. Store extra scoops in a resealable bag and they’ll stay fresh for 2-3 days.
Fruit Dip with Cinnamon Sugar Scoops
- Cooking spray
- 2 (8-inch) white or whole wheat tortillas, cut into 8 pieces each
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 4 Libby’s Diced Peaches Fruit Cups, or other Libby’s Fruit Cups (4 oz. each)
- 2 tablespoons fruit syrup (strain from Fruit Cup)
- 1 cup vanilla nonfat Greek yogurt
- 2 teaspoons honey
- 1 teaspoon ground cinnamon
Preheat oven to 400-degrees F. Coat baking sheet with cooking spray. Place tortilla pieces on baking sheet. Coat pieces lightly with cooking spray. In small bowl, mix together sugar and 1/2 teaspoon ground cinnamon. Sprinkle over tortilla pieces. Bake for 5-6 minutes until slightly crisp. Remove from oven and cool on rack.
While scoops are cooling, drain fruit, saving 2 tablespoons fruit syrup. Put contents of one Fruit Cup (4 oz.) into individual serving bowls. In mixing bowl, combine fruit syrup, yogurt, honey and 1 teaspoon cinnamon.
To assemble each fruit cup dip, spoon 1/4 cup cinnamon yogurt on top of each fruit cup and serve with four cinnamon scoops each.
Adapted from Libby’s/Deanna Segrave-Daly, RD, LDN