Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          fruit -- see suggestions
                        garnish
                        fresh mint leaves or
   1      thin strips   orange rind or
   1      tablespoon    toasted sliced/sliv. almonds
                        sauce
   1      cup           low-fat plain yogurt
   1      teaspoon      grated orange rind
   1      tablespoon    orange juice
   2      tablespoons   honey -- * see note
     1/2  teaspoon      vanilla or almond extract

Preparation:

Suggested fruit: Winter: sliced oranges, bananas, kiwi, pineapple, cantaloupe or honeydew Spring: strawberries, stewed rhubarb Summer: raspberries, blackberries, blueberries Fall: peaches, plums, grapes Combinations: grapes and melon, melon and blueberries, blackberries and sliced peaches, raspberries and blueberries, strawberries and kiwi, bananas and kiwi or sliced oranges. Mix sauce ingredients in a bowl. Wash berries and hull. Slice if fruit pieces are large. Either mix fruit with sauce, cover and refrigerate for 1 hour, or at serving time spoon fruit into individual bowls or stemmed glasses and pour sauce over. Garnish each serving.