When it is time to cut back on all those rich desserts of the past season, this is the perfect ending to a light meal.  Use whatever fruit is available – I used kiwi, Clemintine oranges and raspberries.  The key is to take your time in the cutting and presentation,  it can be as elegant or simple as you want.  To give the sauce more body, put the Greek yogurt in a fine strainer over a bowl in the refrigerator overnight to eliminate some of the liquid, which will make the sauce thicker.  You may also use sour cream in place of the Greek yogurt, but do not use anything fat free, you won’t be pleased with the results.  This can be served with a few Swedish ginger snaps on the side if you want to make it little more substantial.

Fresh Fruit with Lime and Maple Sauce

Serves 6

1 7 ounce container of 2% or whole milk Greek Yogurt, strained overnight if desired

1/3 cup of pure maple syrup (only the real stuff will do)

1 lime – juice of and zest for sauce and reserve a bit for garnish

6 cups of assorted fresh fruit such as berries, pineapple, kiwi, oranges, grapes or mangoes

• In a medium bowl mix the yogurt, maple syrup and juice and zest, stir until all the lumps are gone
• Wash and cut the fruit and arrange on each plate
• Drizzle the sauce over the fruit and garnish with a bit of the reserved lime zest