SERVES 10

Use this fruity light sauce on desserts such as fruit salad or sponge cake. When mangoes are unavailable, make the sauce with ripe peaches, plums, apricots, and/or fresh raspberries or blackberries. 

- 1 medium mango, ripe
- 1 cup nonfat yogurt
- 1 tablespoon honey
- 1 medium lime, zest and juice

Peel the mango and cut the flesh off the pit. Squeeze the pit to release the juice. Place all the ingredients in a food processor or blender, and blend until smooth. Refrigerate until serving time.