Peach-Yogurt Dip with Cinnamon Sugar Scoops
Prep time
Cook time
Total time
Serves: 4
  • 2 (8-inch) whole wheat or gluten-free tortillas, cut into 8 pieces each
  • Oil (such as melted coconut oil) or healthy oil spray
  • 1 tablespoon sugar (can sub coconut sugar, if desired)
  • 1 teaspoon + ½ teaspoon ground cinnamon, divided
  • 4 4-ounce peach fruit cups (such as Libby’s Diced Peaches)
  • 1 cup dairy-free yogurt (preferably plain or vanilla unsweetened)
  • 2 teaspoons honey (or agave nectar for vegan)
  1. Preheat your oven to 400°F and lightly grease a baking sheet.
  2. Place the tortilla wedges on the baking sheet and brush or spray with oil. Coat pieces with more cooking spray.
  3. In a small bowl, whisk together the sugar and ½ teaspoon ground cinnamon. Sprinkle over tortilla pieces.
  4. Bake for 5–6 minutes until the chips are slightly crisp. Remove to a cooling rack.
  5. While the scoops are cooling, drain the fruit, reserving 2 tablespoons of the fruit juice or syrup. Divide the fruit between 4 cups or bowls.
  6. In a mixing bowl, whisk together the fruit syrup, dairy-free yogurt, honey, and 1 teaspoon cinnamon. Divide this mixture between the 4 cups or bowls, on top of the fruit.
  7. Serve garnished with four cinnamon scoops each.
Recipe by Go Dairy Free at