My friend Shannon just turned me onto this chilled-out serving dish. You fill the bottom bowl with ice and the domed cover traps the cooled air while keeping bugs at bay.
She brought it to a party filled with the most delicious fruit salad and I finally wormed the recipe out of her. It’s super easy: Chop up an assortment of fresh fruits (like melon, pineapple, peaches and something bright like berries or kiwi fruit). In a separate bowl, stir one small, 6-ounce container of lemon chiffon yogurt together with one 6-ounce container of non-fat sour cream. Fold the mixture into the fruit, garnish with some freshly chopped mint leaves and serve.
Lots of love,