1 ripe kiwi, peeled and diced
1 cup unsweetened frozen or fresh raspberries
1/2 cup honey
2 cups low-fat plain Greek yogurt
In the bowl of a food processor, combine kiwi, raspberries and honey; puree. Add yogurt. Pulse until combined. Chill until ready to serve. Keeps for up to 5 days in the fridge. Serve chilled with fresh fruit or fruit kabobs for dipping.