food service version
Yield: about 50 1/4 cup taste test servings
Ingredients:
2 quarts whole milk plain or vanilla yogurt
2 1/2 cups frozen juice concentrate (raspberry, orange, pineapple, other), thawed
2 1/2 gallons fresh, frozen, or canned (and drained fruit) ex: apples, cherries, strawberries, bananas, melon, peaches, kiwi, blueberries, pineapple, in bite-sized pieces*
1 cup shredded coconut (optional, for garnish)
2 Tbsp. honey or maple syrup (leave out if using vanilla yogurt, which is already sweet)
Directions:
1. In a small bowl, mix yogurt and fruit juice concentrate (honey/maple syrup, if using) until thoroughly combined.
2. Garnish with sprinkles of shredded coconut and serve alongside fruit slices.
*If you are preparing the dip to serve later, wait to slice apples and/or bananas until just before serving, since they will brown when exposed to air. Alternatively, sprinkle with lemon juice to keep from browning.
Ingredients:
2 quarts whole milk plain or vanilla yogurt
2 1/2 cups frozen juice concentrate (raspberry, orange, pineapple, other), thawed
2 1/2 gallons fresh, frozen, or canned (and drained fruit) ex: apples, cherries, strawberries, bananas, melon, peaches, kiwi, blueberries, pineapple, in bite-sized pieces*
1 cup shredded coconut (optional, for garnish)
2 Tbsp. honey or maple syrup (leave out if using vanilla yogurt, which is already sweet)
Directions:
1. In a small bowl, mix yogurt and fruit juice concentrate (honey/maple syrup, if using) until thoroughly combined.
2. Garnish with sprinkles of shredded coconut and serve alongside fruit slices.
*If you are preparing the dip to serve later, wait to slice apples and/or bananas until just before serving, since they will brown when exposed to air. Alternatively, sprinkle with lemon juice to keep from browning.
home version
Yield: 4 cups
Ingredients:
1 quart whole milk plain or vanilla yogurt
1 cup frozen juice concentrate (raspberry, orange, pineapple, other), thawed
1 gallon fresh, frozen, or canned (and drained fruit) ex: apples, cherries, strawberries, bananas, melon, peaches, kiwi, blueberries, pineapple, in bite-sized pieces*
1/2 cup shredded coconut for (optional, for garnish)
1 Tbsp. honey or maple syrup (leave out if using vanilla yogurt, which is already sweet)
Directions:
1. In a small bowl, mix yogurt and fruit juice concentrate (honey/maple syrup, if using) until thoroughly combined.
2. Garnish with sprinkles of shredded coconut and serve alongside fruit slices.
*If you are preparing the dip to serve later, wait to slice apples and/or bananas until just before serving, since they will brown when exposed to air. Alternatively, sprinkle with lemon juice to keep from browning.
Ingredients:
1 quart whole milk plain or vanilla yogurt
1 cup frozen juice concentrate (raspberry, orange, pineapple, other), thawed
1 gallon fresh, frozen, or canned (and drained fruit) ex: apples, cherries, strawberries, bananas, melon, peaches, kiwi, blueberries, pineapple, in bite-sized pieces*
1/2 cup shredded coconut for (optional, for garnish)
1 Tbsp. honey or maple syrup (leave out if using vanilla yogurt, which is already sweet)
Directions:
1. In a small bowl, mix yogurt and fruit juice concentrate (honey/maple syrup, if using) until thoroughly combined.
2. Garnish with sprinkles of shredded coconut and serve alongside fruit slices.
*If you are preparing the dip to serve later, wait to slice apples and/or bananas until just before serving, since they will brown when exposed to air. Alternatively, sprinkle with lemon juice to keep from browning.
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