Ingredients

1 large grapefruit
1/4 cup 100% apricot fruit spread
1/4 cup reduced-sugar orange marmalade
1/4 teaspoon almond extract
2 cups reduced-fat lemon yogurt
1/2 cup sliced almonds, toasted, divided
Assorted fresh fruit

Directions

Cut grapefruit in half. With a sharp knife, slice between membrane of each section and the peel. Remove sections and chop; discard juice. Remove membranes from grapefruit shells. Refrigerate shells until serving.

In a bowl, combine the fruit spread, marmalade, almond extract and chopped grapefruit. Stir in yogurt. Cover and refrigerate for at least 1 hour.

Set aside 1 tablespoon almonds. Chop remaining almonds. Just before serving, stir chopped almonds into dip. Spoon into reserved grapefruit shells. Sprinkle with sliced almonds. Serve with fruit.