1 (8 oz) package cream cheese, room temperature 1 1/2 cups frozen thawed whipped topping, thawed 1/4 cup Greek vanilla or triple cream yogurt 1/4 cup powdered sugar, sifted 1 teaspoon fresh lemon juice 1 teaspoon vanilla extract 5 cups chopped ripe fruit (such as pineapple, strawberries, blueberries, melon, mango, and/or grapes)

PREPARATION

Combine cream cheese, whipped topping, yogurt, powdered sugar, lemon juice, and vanilla extract in a medium bowl using an electric mixer. Blend until completely smooth. In a large bowl combine fruit. Pour cheesecake dressing over fruit and toss to combine. Serve immediately or place in refrigerator to chill until serving (up to 2 hours).

1 (8 oz) package cream cheese, room temperature 1 1/2 cups frozen thawed whipped topping, thawed 1/4 cup Greek vanilla or triple cream yogurt 1/4 cup powdered sugar, sifted 1 teaspoon fresh lemon juice 1 teaspoon vanilla extract 5 cups chopped ripe fruit (such as pineapple, strawberries, blueberries, melon, mango, and/or grapes)

PREPARATION

Combine cream cheese, whipped topping, yogurt, powdered sugar, lemon juice, and vanilla extract in a medium bowl using an electric mixer. Blend until completely smooth. In a large bowl combine fruit. Pour cheesecake dressing over fruit and toss to combine. Serve immediately or place in refrigerator to chill until serving (up to 2 hours).