Low FODMAP

    Low FODMAP Yogurt Fruit Dip with Fresh Fruit Platter — IBS-Friendly Snack

    S
    Sarah Mitchell, RDN    •June 22, 2026

    Total Time

    5 min

    Servings

    4

    Prep

    5 min

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    Low FODMAP Yogurt Fruit Dip with Fresh Fruit Platter — IBS-Friendly Snack — low FODMAP snack ready to serve
    Sarah Mitchell, RDN
    Written & reviewed by Sarah Mitchell, RDN• Monash FODMAP Trained Dietitian
    Published June 22, 2026

    This Low FODMAP Yogurt Fruit Dip is the easiest, most refreshing IBS-friendly snack you'll make all week. Creamy lactose-free Greek yogurt is whipped with pure maple syrup, a hint of vanilla, and a squeeze of fresh lime, then served alongside a vibrant platter of low FODMAP fruits — strawberries, blueberries, kiwi, and orange segments. Ready in 5 minutes, no cooking required, and packed with gut-loving probiotics, antioxidants, and vitamin C. It's the perfect afternoon snack, lunchbox addition, or kid-friendly party dip that the whole family will love — even on a sensitive stomach.

    Ingredients

    • 1 cup lactose-free plain Greek yogurt
    • 2 tbsp pure maple syrup
    • 1 tsp pure vanilla extract
    • 1 tsp fresh lime juice
    • 1 cup fresh strawberries, halved
    • 1/2 cup fresh blueberries
    • 2 kiwis, peeled and sliced
    • 1 medium orange, peeled and segmented

    Making the Yogurt Dip

    In a medium bowl, add the lactose-free Greek yogurt, pure maple syrup, vanilla extract, and fresh lime juice. Whisk for 30–60 seconds until smooth, creamy, and slightly thickened.

    Taste and adjust — add an extra teaspoon of maple syrup if you prefer a sweeter dip, or a touch more lime juice for brightness.

    Preparing the Fruit Platter

    Rinse all the fruit under cool water and pat dry. Halve the strawberries, slice the kiwis into rounds, and peel and segment the orange so the platter is grab-and-eat ready.

    Arrange the fruit in colorful sections around a serving plate, leaving a well in the center for the dip bowl.

    Plating & Serving

    Spoon the yogurt dip into a small bowl and place it in the center of the platter. Garnish the dip with a light drizzle of extra maple syrup and a few chopped mint leaves if using.

    Serve immediately for the best texture, or chill (covered) for up to 4 hours.

    Make-Ahead Tips

    The yogurt dip can be made up to 2 days in advance and stored in an airtight container in the fridge — give it a quick stir before serving. Cut the fruit no more than a few hours ahead to keep everything fresh and juicy.

    Want to swap in different fruit? Check your options first with the Low FODMAP Food Checker — apples, pears, mango, and watermelon are all high FODMAP. Use the Portion Calculator to keep each fruit inside safe Monash limits.

    Looking for more easy bites? Try our Low FODMAP Peanut Butter Energy Balls, or browse all low FODMAP snack recipes and IBS-friendly meals.

    FODMAP Notes

    FODMAP Safety Breakdown:

    This snack is fully compliant with the elimination phase of the low FODMAP diet:

    • Lactose-free Greek yogurt: Safe in 3/4 cup (170g) servings — lactose has been broken down
    • Pure maple syrup: Low FODMAP up to 2 tbsp per serve
    • Strawberries: Low FODMAP up to 10 medium berries (150g) per serve
    • Blueberries: Low FODMAP up to 1/4 cup (40g) per serve
    • Kiwi: Low FODMAP up to 2 small kiwis per serve
    • Orange: Low FODMAP — 1 medium orange per serve
    • Lime juice & vanilla: FODMAP-free

    Avoid regular yogurt, honey, agave, apples, pears, mango, watermelon, cherries, and dried fruit — all are high FODMAP.

    Storage Tips

    Store in an airtight container in the refrigerator for up to 3-4 days. This recipe freezes well for up to 3 months.

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