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October 1998 Issue
Harvest on Display
by Ronda L. Halpin
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Fall Fruit and Orange-Cinnamon Dip

A brightly-colored fruit tray filled with fresh melon, apples, pears, and grapes is the central focus of this recipe. This tray can be served with dinner or as an appetizer before your guests are seated for the main course.
  • Assorted fruit, cut into bite-sized pieces (try using fresh cantaloupe, honeydew melon, apple slices, pear slices, and grapes)
  • 4 T. nonfat sour cream
  • 1 T. powdered sugar
  • 2 tsp. undiluted frozen orange juice concentrate
  • 1/4 tsp. ground cinnamon
Arrange prepared fruit on a large serving tray. Sprinkle with Fruit Fresh, if desired, to keep apples and pears from browning.

Meanwhile, in a small bowl, mix remaining ingredients. Serve slightly chilled with fruit tray.

  • Yields: 1/2 cup dip
  • Preparation Time: 10 minutes (plus cutting time, which will vary)
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