Fruit and yogurt dip is the perfect combination of sweet and tangy, making it a refreshing and light dessert option for a picnic.
– 1 mango – 1 kiwi – 1 cup pineapple from a can – 1 apple – 1 cup raspberries – 1 peach – 2 apricots – 5 oz Greek yogurt Ingredients for chips: – 5 corn tortillas – 2 tbsp sugar – 2 tsp cinnamon – A few tablespoons oil
Place the tortillas on the cutting board and cut them into wedges, like you would cut a pizza, to get 30 wedges. Place the tortilla wedges on the prepared baking sheet with parchment paper. Brush them with cooking oil and sprinkle them with sugar and cinnamon. Bake in a preheated oven at 400°F (205°C) for about 15 minutes
. Let it cool to room temperature. On the cutting board, first peel the mango and kiwi, then cut them into small cubes. Then cut the apple, peach and apricots into small cubes.
Place the fruit in a large bowl and add the Greek yogurt. Combine all together. Serve with the baked sweet chips.
It's the perfect accompaniment to a variety of snacks and can be enjoyed by both kids and adults alike.