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.