• 8 ounces(245g) low-fat vanilla or soy yogurt
• 3 tablespoons (45ml) fresh orange juice
• 1 tablespoon (15ml) honey
• ½ teaspoon (2.5ml) grated orange rind
• ¼ teaspoon (1.25ml) grated lemon rind
• 1 kiwifruit
• 4 strawberries
• 1 cup (150g) blackberries
• 1 cup (150g) red raspberries
  

GARNISH

• 2 tablespoons (20g) chopped walnuts or pecans, orange zest for topping
• 1 tablespoon (15ml) cane sugar, or other chunky sugar

In a small bowl, whisk the yogurt, orange juice, honey and grated orange and lemon rind, making sure the honey is completely blended into the yogurt.

Place in 2 shallow soup dishes.

Peel the kiwifruit and slice into ⅛" (3mm) rounds.

Take the stems off of the strawberries and cut them lengthwise into 4 pieces.

Arrange the fruit in a spiral pattern on top of the yogurt, starting with the strawberries on the outside.  Add a ring of blackberries and red raspberries.  Finish with some kiwi and some grated orange rind and nuts if desired.  Sprinkle with cane sugar as a finishing touch.

Refrigerate for ½ hour so that the yogurt is well chilled.

Enjoy!