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Madison joined my to say goodbye to April Showers & hell-o to May Flowers at the Price Chopper Kids Cooking Club as we took a regular fruit salad & turned it into some Flowery Fruit Fun with a delicious Blueberry Yogurt Dip to serve.
This recipe & food fun combo is a deliciously healthy bite to serve mom for Mother’s Day or snack on all summer long. It’s easy to make, but scrumptious to eat!
Check out the video Madison and I created below, along with all of the ‘how-to’ steps & recipe below;
Flowery Fruit Fun by Jodie Fitz
1 cantaloupe melon
Cut the cantaloupe melon in half. Remove the seeds.
Using a sharp knife cut the edges of the cantaloupe like a flower to create a flowered fruit bowl.
Wash and hull the strawberries. Slice them into bite sizes. Wash the grapes & cut them in half. Remove the exterior of the pineapple and cut it into edible chunk size pieces. Remove the rind of the watermelon & dice it. Wash the blueberries and raspberries. Stir all of the fruit together to make a fruit salad.
Place the dip (recipe below) in the bottom of the cantaloupe flower & then fill the edible bowl with fruit salad for a delicious serve.
Cutting the cantaloupe: If you have a child old enough to use a sharp knife, you can cut in a slight line for them to use as a guide to cut the flower pedals or use a marker to draw lines for them to follow on the rind/non-edible area only.
Making Fruit Salad with little hands: Once the strawberries are hulled and the watermelon has been removed from the rind, these fruits are great for younger children to cut with a plastic butter knife & be a part of the process.
Blueberry Fruit Dip by Jodie Fitz
¼ cup Price Chopper frozen blueberries, thawed
3 oz. Price Chopper plain non-fat Greek yogurt
3 oz. Price Chopper vanilla low-fat yogurt
1 tablespoon Price Chopper honey
Puree the blueberries in a mini food processor or blender. Stir the plain Greek yogurt together with the honey. Fold in the low-fat vanilla yogurt & blueberries together.