Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Hulled halved strawberries |
| ½ \N | Honeydew - remove rind cut |
| \N \N | Into bite size chunks |
| ½ \N | Cantalope - remove rind cut |
| \N \N | Into bite size chunks |
| 2 \N | Nectarines,peeled and halved |
| \N \N | Sliced into thin slices |
| 2 teaspoons | Grand Marnier |
| ½ cup | Orange juice |
| 2 tablespoons | Dark brown sugar |
| ¼ teaspoon | Lemon juice |
| 1 cup | Vanilla yogurt |
| ¼ cup | Honey (citrus preferred) |
| ½ teaspoon | Grand Marnier |
Place chunks of strawberries,nectarines, and melons in a glass 9x 13 in dish. combine orange juice, grand marnier, and brown sugar with lemon juice. Pour over fruit. Refrigerate for at least 2 hrs. Stir occasionally to mix through. Combine vanilla yogurt, honey and Grand Marnier in small bowl, mix and refrigerate for about 30 minutes.
Spoon into individual sherbert dishes and top with sour cream mixture. source marina