Ingredients:
1 cup (250 mL) light sour cream
2 tbsp (30 mL) thawed orange juice concentrate
1 tbsp (15 mL) liquid honey
Preparation:
In small bowl, combine sour cream, orange juice concentrate and liquid honey. (Make ahead: cover and refrigerate for up to 24 hours.)
Place in centre of large serving plate; garnish dip with strip of orange rind, if desired. Arrange assortment of fresh fruit (cubed watermelon, cantaloupe, honeydew melon, strawberries and grapes) around dip. Set out sturdy skewers for spearing.
Servings:
Yields: 5 1/4 cups
Serving Size: 60 mL
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
20
1 g
1 g
0
3 g
0 g
2 mg
11 mg
-
2%
1%
5%
1%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
20
1 g
1 g
0
3 g
0 g
2 mg
11 mg
-
2%
1%
5%
1%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
20
1 g
1 g
0
3 g
0 g
2 mg
11 mg
-
2%
1%
5%
1%
