Fruit with Cardamom Yogurt

I've been making recipes from my Moosewood dessert book quite a lot as of late, and this is an unusual spin on fruit-and-yogurt. The cardamom is an unexpected flavor profile. You could serve it as dessert, a side dish, a snack, or breakfast.

According to the editors, "We suggest cubed melon and seedless grapes, but this sauce is also delightful with blackberries, peaches, pears, or bananas. For an interesting change in texture, try adding chopped almonds, walnuts, pecans, or shredded coconut."

FRUIT WITH CARDAMOM YOGURT

serves 4 to 6

1 c yogurt (I used lowfat plain yogurt)
1 tbs sugar
2 tbs frozen orange juice concentrate (I used regular orange juice)
1/2 tsp freshly grated lime peel (I used orange peel)
1/8 tsp ground cardamom
dash of salt
2 c cubed cantaloupe or honeydew melon (I omitted this)
2 c green or red seedless grapes (I used 4 c red seedless grapes)

In a small bowl, whisk together the yogurt, sugar, orange juice concentrate, lime peel, cardamom, and salt. Refrigerate for at least 1 hour.

Combine the melon and grapes in a bowl. Pour the yogurt mixture over the fruit and toss gently. Serve chilled.