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 raisins if desired.NUTRITIONAL INFORMATION: Calories 90 (0% from fat) Fat 0g (sat. 0g); Protein 3g; Carbohydrates 21g; Chol. 0mg (cholesterol per day .0%); Sodium 40mg (sodium per day 0.16%); Fiber 2g (fiber per day .1%)
SERVINGS:50, 2 oz.servingsFrom:Recipe from the Washington Apple Commission
PHOTO CREDIT:Photo Credit: WASHINGTON APPLES