Lemon Yogurt Fruit Dip

Another great summertime dessert that is refreshing and and guilt-free.  I used Mascarpone instead of sour cream so the dip would be a little firmer but you can certainly use either one.  The light lemon flavor blends nicely with most fruits.  I served it with red grapes, apple slices, blackberries, raspberries and strawberries.

Lemon Yogurt Fruit Dip

1 - 6 oz container lemon yogurt

8 oz Mascarpone cheese, room temperature

1 tsp honey

1 tsp lemon juice

1/2 tsp lemon peel, grated

In a small bowl, cream together the yogurt and Mascarpone.  Stir in the rest of the ingredients and refrigerate for 2 hours before serving.