- 12 cups fresh fruit (sliced figs, nectarines, peaches, pears, plums, and strawberries, and rinsed whole blueberries, grapes, and raspberries; choose an assortment)
- Sugar
- Lemon juice
- 1 cup Lucerne Ultra Pasteurized Heavy Whipping Cream
- 1 cup Lucerne Fat-Free Plain Yogurt
- 4 tablespoons honey, or to taste
- Angel food, chiffon, pound, or sponge cake
- In separate small bowls or combined in a large bowl, gently mix the fresh fruit with sugar and lemon juice to taste.
- In a deep bowl, with a mixer on high speed, beat whipping cream until it holds soft peaks. Fold in yogurt and add honey to taste. Mound in a bowl and drizzle more honey decoratively over the top.
- Set cake on platter. For each portion, cut a 3/4-inch slice and transfer to a plate. Spoon fruit and accumulated juices over cake, and top with yogurt-cream mixture.