“Double Dip” Fruit Salad

Cut all the fruit into same-size pieces and arrange in a clear glass bowl. Put the kiwis on top for a nice presentation. The amount of fruit you’ll need depends on how many you’re serving. I use these fruits because they’re my favorites, but you can mix it up and use your favorites, too. I don’t use bananas because they tend to discolor.

To make the honey yogurt: mix honey, yogurt and vanilla in a bowl and refrigerate.

To make the mascarpone dip: mix yogurt, mascarpone, brown sugar and vanilla in a bowl and refrigerate. Take this dip out about a half hour before serving so it’s spreadable.

Both of these dips will top more than 10 fruit salads, but I like to have extra. I like to use it to dip apples or bananas or any other fruit. You can be creative and try it on veggies, and grilled meats, too. But if you need less, you can cut the recipes in half.

To serve, put out the fruit with the dips. I like to label the dips. Also put out a bowl of nuts and let your guests build their own fruit salad.

What could be easier!