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The Cat and The Fiddle Bed and Breakfast Inn

Prescott, Arizona

Specialty Recipe

Stained Glass Compote

1 cup cubed watermelon
1 cup cubed canteloupe or other melon
1/2 cup sliced red seedless grapes
1 cup grapefruit, cut sections in thirds
1 orange, cut section in thirds
1 cup of any berry
kiwi, peeled and sliced
Low fat vanilla yogurt

Mix fruit with 2 cups (more if desired) low fat vanilla yogurt, fill long stemmed goblets 2/3 full. Peel & slice thinly kiwi and line top 1/3 of goblet with slices. Let filled goblets set in refrigerator for one hour before serving. Like stained glass when served.

Serves: 4 to 6

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