Personal Chef Tony Lison of Green Bay contributed this delightful summer recipe!

Ingredients:
3-4 nectarines
3-4 plums
2 oranges
1/2 cup chopped walnuts
12 ounces of raspberry yogurt

Directions:
Remove the seeds and peels from the nectarines and plums. Cut them into bite-sized cubes. Peel the oranges, separate the sectors and cut them in half. Combine all of the ingredients and chill for at least one hour. Makes a great second course or dessert for any meal. Serves 4.