Galentines Leftover Strawberry Snack (Printable version)

A colorful snack board with strawberries, mixed fruits, nuts, and a smooth yogurt dip for sharing.

# What You'll Need:

→ Fruit

01 - 2 cups leftover strawberries, hulled and halved
02 - 1 cup seedless grapes
03 - 1 cup apple slices
04 - 1/2 cup blueberries

→ Dippers & Sides

05 - 1 cup mini pretzels
06 - 1 cup graham crackers or gluten-free crackers
07 - 1/2 cup dark chocolate squares
08 - 1/2 cup almonds or mixed nuts

→ Yogurt Dip

09 - 1 cup Greek yogurt, plain or vanilla
10 - 2 tablespoons honey or maple syrup
11 - 1 teaspoon lemon zest
12 - 1/2 teaspoon vanilla extract

# Directions:

01 - In a small bowl, combine Greek yogurt, honey or maple syrup, lemon zest, and vanilla extract. Mix until smooth and creamy. Transfer to a serving bowl.
02 - Place strawberries, grapes, apple slices, and blueberries on a large serving board or platter in an organized arrangement.
03 - Distribute mini pretzels, graham crackers, dark chocolate squares, and almonds in separate sections around the fruit on the board.
04 - Place the yogurt dip in the center or to the side of the board for easy access.
05 - Present the snack board immediately and serve to guests with napkins and small plates.

# Expert Advice:

01 -
  • It actually tastes intentional even though you're basically playing with leftovers, which feels like a kitchen superpower.
  • The yogurt dip is silky and bright enough to make even mealy fruit taste like a treat, and it takes about as long to make as pouring a cup of tea.
  • Everyone eats from the same board, so there's zero pressure to plate anything or pretend you spent all day cooking.
02 -
  • The lemon zest in the dip is what transforms it from ordinary yogurt to something people will ask about, so don't skip it just because it seems like a small detail.
  • Slicing your apples right before you arrange the board matters because oxidation is real and nobody wants brown fruit, even if it's still perfectly edible.
03 -
  • If you're assembling the board more than an hour ahead, cover it loosely with plastic wrap and skip adding the apples until the last moment before people arrive so they stay crisp and white.
  • The yogurt dip can be made up to 24 hours ahead and stored in the fridge, which means you can do most of the work the night before and just arrange everything when you're ready to serve.
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