Greek Yogurt Dip or Topping for Fruit
- 2 cups of good Greek Yogurt (I use 4% fat)
- 1 tbsp. finely grated orange zest
- 2 tbsp. honey or maple syrup
- 1 tsp. vanilla extract (optional)
- Mix ingredients together. Keeps in the fridge for about a week.
- Adjust the sweetness according to your own tastes. We used this dip as a topping for some baked apricot and plum halves.