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Pina Colada Dip

2 (8-ounce each) containers plain low-fat yogurt

1 (4-ounce) package instant vanilla pudding mix

1/2 cup crushed pineapple, drained

1 teaspoon coconut extract

1 teaspoon rum extract

1 cup non-dairy whipped topping, thawed

Fresh fruit, angel food OR pound cake cut into bite size pieces

1. In medium bowl, blend yogurt and pudding mix; stir in pineapple and extracts. Fold in whipped topping. Cover and refrigerate for at least 2 hours.
2. Serve with fruit and cake crudités.

Makes 2 1/2 cups.