This sweet and tangy fruit dip is perfect with fresh strawberries, blueberries, and melon in the summertime. The secret is the store-brought lemon curd and toasted coconut. I am not a big fan of raw coconut, but when it’s toasted I could eat it by the spoonful!
1 cup sweetened coconut flakes
2 cups low-fat vanilla yogurt
1 cup prepared lemon curd
Fresh berries and melon, for serving
Preheat the oven to 300 degrees. Spread the coconut on a baking sheet, and bake for 4 minutes. Toss it, and bake it for another 4 minutes. Let cool to room temperature.
In a medium bowl whisk together the yogurt and lemon curd, breaking up any lumps. Stir ¾ cup of the toasted coconut into the yogurt mixture. Sprinkle the remaining coconut on top of the dip. Cover and refrigerate until you are ready to serve with fresh berries and melon.
MAKES 6 TO 8 SERVINGS.