Rafed English

Fresh Fruit with Raspberry-Lime Dipping Sauce


  • 1 cup(s) raspberries
  • 1 lime
  • 1 1/2cup(s) reduced-fat (2%) Greek (strained) yogurt
  • 1/4cup(s) packed light brown sugar
  • Assorted fresh fruit for dipping, (such as strawberries, grapes, cut-up melon, banana or kiwifruit slices, and plum, peach, nectarine, pear, and/or apricot wedges)


  1. Place raspberries in sieve set over bowl. With back of spoon, mash and press raspberries through sieve into bowl; discard seeds. From lime, grate 1 teaspoon peel and squeeze 1 tablespoon juice.
  2. Add lime peel and juice, yogurt, and sugar to bowl with raspberry puree and stir to combine. If not serving sauce right away, cover and refrigerate up to 1 day.
  3. To serve, spoon sauce into serving bowl and place on large platter. Arrange fruit on same platter.
  4. Each 1/4 cup sauce: About 55 calories, 3 g protein, 10 g carbohydrate, 1 g total fat (1 g saturated), 1 g fiber, 2 mg cholesterol, 15 mg sodium.

Share this article

Comments 0

Your comment

Comment description

Latest Post

Most Reviews