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• 1/2 large cantaloupe, seeded and diced
• 1/2 large honeydew, seeded and diced
• 1 cup fresh strawberries sliced
• 1/2 cup fresh blueberries
• 1/2 cup fresh cherries
• 1 cup diced fresh pineapple

1. combine and serve chilled with a yogurt dressing or dip.

• ¾ cup each of chunked cantaloupe, pineapple, apples, strawberries and kiwi
• ½ cup non-fat plain yogurt
• ½ cup pureed non-fat cottage cheese
• 1 packet Splenda®
• 1 teaspoon real vanilla extract
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 4 10 inch kabobs

1. Skewer fruit chunks on kabobs, alternating the fruits; generally will hold two of each piece.
2. Mix the yogurt, cottage cheese, Splenda® and spices and chill dip for at least ½ hour. Serve with fruit kabobs.

• 2 slices raisin bread
• 1/4 cup crushed pineapple
• 1/4 cup ricotta, skim
• 1 tablespoon honey
• 1/4 teaspoon cinnamon

1. Place crushed pineapple on bread slices. Spread ricotta over the pineapple. Drizzele the honey and sprinkle the cinnamon over the ricotta.
2. Preheat oven to broil.
3. Place bread slices on cookie sheet. Place in oven and cook for 3-4 minutes until ricotta melts.
4. Remove from oven and enjoy.