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Almond Butter Yogurt-Dipped Fruit

Photo: Katherine Flynn


Sweet strawberries and chewy dried apricots benefit from the tasty addition of creamy Greek yogurt and almond butter. Optional toppings: shredded coconut and chopped nuts. You can enjoy the fruit immediately, by using the Greek yogurt as a dip, or you can freeze the fruit to create a shell similar to dark chocolate covered strawberries.


  • 1 pint fresh strawberries
  • 1 cup unsweetened, dried apricots
  • 1 tablespoon honey
  • 2 cups 2% Greek Yogurt 
  • 1/3 cup unsalted, creamy almond butter warmed in the microwave

Nutrition Information

  • calories 161
  • fat 7.2 g
  • satfat 1.46 g
  • protein 7.8 g
  • fiber 3 g
  • sugars 15.5 g
  • sodium 45 mg

How to Make It

  1. Mix honey with yogurt. If not freezing the dipped fruit, mix the almond butter into the yogurt, dip the fruit, and eat. If freezing, dip the fruit into the honey-yogurt mixture, then add another layer by dipping the fruit into the warm almond butter. Add toppings, and freeze for 20 minutes.