INGREDIENTS:6 lbs. nonfat vanilla yogurt 1 ½ tsps. cinnamon 1 tsp. ground nutmeg 6 ½ lbs. apples 32 oz. pineapple juice 1 ¼ cups raisins or dried cranberries for garnish, if desiredDIRECTIONS:1. Blend yogurt, cinnamon and nutmeg. Cover and refrigerate until needed. 2. Core and slice or wedge apples. Pour pineapple juice over cut apples to prevent browning; stir to coat; drain. 3. To serve: Portion 2 oz. of dip into paper cups and serve with about a half cup of apple slices. Garnish with ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.