Ingredients
1
cup vanilla yogurt
1/4
cup flaked coconut, toasted if desired
1
can (8 ounces) crushed pineapple in juice, drained
2
tablespoons packed brown sugar
2
nectarines, sliced
16
strawberries
8
small bunches grapes
16
fudge-striped cookies
Preparation
In medium bowl, mix yogurt, coconut, pineapple and brown sugar.
Serve dip immediately with fruit and cookies, or cover and refrigerate at least 1 hour.
