ingredients
Selection of fresh fruit for dipping, such as satsumas, kiwi fruit, grapes and physalis (cape gooseberries)
1/2 cup reduced fat soft cheese
1 1/4 cup low fat hazelnut yogurt
1 tsp vanilla extract
1 tsp superfine sugar
method
1. First prepare the fruit. Peel and segment the satsumas, removing as much of the white pith as possible. Quarter the kiwi fruits, wash the grapes and peel back the papery casing on the physalis.
2. Beat the soft cheese with the yogurt, vanilla extract and sugar in a bowl. Spoon the mixture into a glass serving dish set on a platter or into small pots on individual plates.
3. Arrange the prepared fruits around the dip and serve immediately.
