Mint Yogurt Dip For Fruit Recipes

Steps:

• In small bowl, mix dip ingredients with wire whisk until smooth. Cover; refrigerate at least 15 minutes to blend flavors.
• On each skewer, alternately thread 3 raspberries and 2 melon cubes. Serve with dip.

Steps:

• In medium bowl, beat yogurt with wire whisk until smooth. Stir in remaining ingredients.
• Refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining yogurt mixture up to 2 weeks.

Steps:

• Place the 6 ounces of Greek yogurt into a bowl or container deep enough to stir vigorously. Stir to break up the yogurt.
• Add chopped mint. Mash mint leaves with the back of a spoon, into the yogurt, to release the flavour. Stir well to combine.
• Add tablespoon of honey. Stir to combine.
• Allow to rest or serve immediately. This can either be stirred directly into chunks of fruit, or places on the side of fruit, to be stirred in when you eat it.
• A favourite combination of Summer fruit that I serve this mixed into, is fresh peach chunks and blackberries! Also great over bananas and strawberries.

Steps:

• Put yogurt, mint, cilantro, lemon juice, and sugar in a small bowl. Stir until all ingredients are combined, and season with salt and pepper, to taste.

Steps:

• Thicken yogurt by suspending in a strainer lined with coffee filter or cheesecloth for 24 hours (not included in time).
• Discard liquid.
• Whisk all ingredients together.
• Garnish.
• Serve with fruit.

Steps:

• Prepare grill for cooking.
• Stir together yogurt, honey, lime juice, and mint in a small bowl and chill until ready to serve.
• Thread about 4 pieces of fruit onto each skewer. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill fruit in batches on lightly oiled grill rack, turning once, until browned and slightly softened, about 5 minutes total. Serve fruit on skewers with sauce on the side.

Steps:

• In a bowl whisk together the yogurt, the sugar, the vanilla, and the mint. (The sauce may be made 1 day in advance and kept overed and chilled.)
• Tread the fruits, alternating the pineapple, the kiwis, the strawberries, and the honeydew, onto the skewers. (The fruit kebabs may be make 1 day in advance and kept overed and shilled.) Serve the fruit kebabs with the sauce.