Granola-Topped Caramel Fruit Dip

Granola-Topped Caramel Fruit Dip

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From: Diabetic Living Magazine

Sliced fruit is irresistible when paired with this caramel-flavored Greek yogurt dip.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons regular rolled oats
  • 1 tablespoon sunflower kernels
  • 1 tablespoon sliced almonds
  • Butter-flavor nonstick cooking spray
  • ⅛ teaspoon ground cinnamon
  • 2 (6 ounce) containers 2 6 to 7-ounce carton plain low-fat Greek yogurt
  • 3 tablespoons sugar-free caramel-flavor ice cream topping
  • 3 cups sliced apples, sliced kiwifruits, cut-up cantaloupe, and/or whole strawberries


  • Prep

  • Ready In

  1. In a small bowl, combine oats, sunflower kernels, and almonds. Lightly coat with nonstick cooking spray and sprinkle with cinnamon; toss gently to coat. In a medium skillet, cook oat mixture over medium heat for 3 to 5 minutes or until toasted, stirring occasionally. Remove from heat and cool completely.
  2. In a small bowl, stir together yogurt and caramel topping until smooth. Transfer to a serving bowl. Sprinkle with oat mixture. Serve fresh fruit with yogurt mixture for dipping.

Nutrition information

  • Serving size: ⅓ cup dip and ¾ cup fruit
  • Per serving: 168 calories; 4 g fat(2 g sat); 3 g fiber; 27 g carbohydrates; 9 g protein; 4 mg cholesterol; 12 g sugars; 65 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1 fruit, 1 milk, ½ fat

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