Shelly's Recipe

NAUTICAL FRUIT PLATE

Category: Fruit Salads

DIP:
2 cups frozen whipped topping, thawed
1/2 tsp nutmeg and vanilla
16 ounce carton vanilla yogurt
1 small whole watermelon, cut into 3/4 inch slices
2 pints (6 cups) blueberries, cleaned drained

In small bowl, combine all dip ingredients; blend until smooth. Spoon dip mixture int 5 to 6 inch diameter bowl; cover with plastic wrap. Refrigerate until serving time.

Cut watermelon slices int wedges; remove rind and seeds. Refrigerate until serving time. Just before serving, arrange watermelon wedges around edge of very large serving plate, points facing out.

Arrange blueberries in 2-inch wide circle around inside edge of watermelon wedges. Place bowl of dip in center. To serve, place watermelon and blueberries on individual serving plates; spoon dip over fruit.
Serves 24