Zesty Yogurt Dip with Fruit Platter

This was a lot of fun to arrange. I started with a bunch of my favourite fruits...pineapple, mango, papaya, kiwi, oranges, berries and melons.

Then I mixed up this dip:

1/2 cup plain Greek yogurt
1  1/2 tbsps honey
1/4 tsp lime zest
1 tbsp lime juice
3 tbsps cream cheese

Makes 3/4 cup

In a small food processor add some of the yogurt with the cream cheese and process until smooth. Then gradually add the rest of the yogurt and remaining ingredients.

I cut the top off the pineapple for interest on the platter and used the bottom as a bowl for the cherries. Half the cantalope became the container for the grapes and I kept the peel on some of the fruit, like pineapple, orange, kiwi, watermelon, for texture and visual interest. But also being practical, the peel makes the fruit easier to handle. I peeled the kiwi 2/3 around leaving the peel attached.

And aren't the honeydew hearts a cute feature!

Smorgastarta or Sandwich Cake

These sandwich cakes are a beautiful addition to any buffet table, be it for a sweet sixteen birthday, graduation, bridal or baby shower. Or just because.

Butter crustless slices of bread on both sides, use any sandwich filling you like such as egg salad, tuna, chicken or salmon.  And use different fillings/colours in each layer. Stack the sandwiches as high as you like and side to side as long as you like.

Now for the cake "frosting"
Whip 2 cups whipping cream until stiff.  Fold in 1  1/3 cups mayonnaise and frost your cake!
Garnish with cucumber or radish roses, egg slices, shrimp or whatever you fancy.

Best thing about these cakes is that they can be made up to 8 hours before serving.

Wish I'd taken a picture after it was sliced : (