INGREDIENTS:6 lbs. nonfat vanilla yogurt 1 ½ tsps. cinnamon 1 tsp. ground nutmeg 6 ½ lbs. apples 32 oz. pineapple juice 1 ¼ cups raisins or dried cranberries for garnish, if desiredDIRECTIONS:1. Blend yogurt, cinnamon and nutmeg. Cover and refrigerate until needed. 2. Core and slice or wedge apples. Pour pineapple juice over cut apples to prevent browning; stir to coat; drain. 3. To serve: Portion 2 oz. of dip into paper cups and serve with about a half cup of apple slices. Garnish with ...
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