Peaches, plums and melon at the peak of their freshness are fabulous on a hot summer night.

3 ripe peaches, peeled, pitted and sliced
6 small ripe plums, pitted and sliced
½ ripe melon—such as honeydew, cantaloupe or Crenshaw—seeded and cut into ½-inch cubes or balls (about 2 cups)
¼ cup chopped fresh mint leaves
1 cup nonfat Greek-style yogurt (you may substitute regular lowfat yogurt)
2 tablespoons low-fat sour cream
Honey, for drizzling
Additional fresh mint leaves, for garnish

Put all of the fruits and the chopped mint in a large bowl and toss together. Chill for a few hours. Note: The flavor of mint intensifies over time. If you prefer a less minty flavor, add it about an hour before serving.
Combine the yogurt and sour cream; mix well. (If substituting low-fat yogurt, drain it through a cheesecloth-or paper towel-lined strainer for 15 minutes before using.) Chill until ready to serve.
Spoon the fruit salad into dessert bowls or plates. Top each serving with a spoonful of the yogurt mixture and drizzle with honey. Garnish each serving with mint leaves and serve. Serves 6

Nutritional Analysis Per Serving

Calories 109
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Total Carbohydrate 24 g
Sugars 22 g
Protein 4 g
Vitamin A 60% DV
Vitamin C 60% DV

Note: When the number of servings is listed as a range, the smaller portion is analyzed. Optional ingredients are not included in the analysis. The Daily Value (DV) of a vitamin or mineral is given when it is 10 percent or more.