Here is a recipe to make to serve with sliced cantaloupe, honeydew, pineapple, watermelon, etc.

Orange Yogurt Fruit Dip

1 pkg. (8 oz.) fat-free cream cheese, softened

1 container (6 oz.) Yoplait fat-free Orange Creme yogurt

1/2 cup orange marmalade

1/8 teaspoon nutmeg

2 tablespoons chopped pecans

Grated orange peel

Grated nutmeg, if desired

Assorted fresh fruit

Beat cream cheese in medium bowl with electric mixer, on medium speed, until creamy. Beat in yogurt, marmalade and 1/8 teaspoon nutmeg until smooth.

Spoon into serving bowl. Top with chopped pecans and orange peel. Sprinkle with nutmeg. Serve with fresh fruit.

Yield: 16 servings.

Note: This dip can be made up to 24 hours ahead and refrigerated in a covered container. If made ahead, the dip will 'stiffen up'.

I 'served' mine in a half pineapple shell. To do this, take a fresh pineapple, cut in half length-wise, including the green leaves. Using a paring knife / pineapple knife, 'cut out' the fruit, leaving a half-inch shell all around.

Enjoy

Chef Denny