It's summer time, it's hot, and most back yard cookouts have an ice cream maker churning away making that creamy frozen dessert that everyone loves.  Why not put a healthier more nutritional dessert on the table that even children will love? A diet high in fruits is likely to be linked to a decrease in the risk of cancer of the mouth, esophagus, stomach, lung, colon, rectum and possibly other cancers. Eating large amounts of fruits has been clearly linked to a decrease in the risk of cardiovascular disease. Eating fruits may also help improve bone health, diabetes control, and the maintenance of a healthy body weight. The consumption of fruits may strengthen the immune system, which is the body's defense against various diseases including cancer.

Three weeks ago one of my dalmatians developed a lot of bacteria in her stomach and my veterinarian reminded me of the healing powers of the cultures in yogurt.  She loves a couple of spoon fulls in her dry food. Tonight while I was on a fruit binge in the grocery store to fulfill my dedication of going back to my alkaline based diet, I remembered this salad recipe mixing the best of both worlds. I wasn't even tempted to pause at the frozen foods section to gaze longingly at my favorite mint chocolate chip ice cream.  By the way all of these ingredients are on the alkaline side of the food spectrum except for yogurt.  But your best diets contain 70 percent alkaline and 30 percent acid. So this salad is perfect.

Vicki's Mixed Fruit and Vanilla Yogurt Salad (with a minty twist)
1 cup blueberries
1 cup raspberries
1 cup diced strawberries
1 cup green grapes (slice them in half)
1 peach diced
1 pear diced
1 Granny Smith apple diced
1/3 cup sliced raw almonds
3 or 4 fresh mint leaves finely chopped.
1 6 ounce container vanilla yogurt

Mix everything but the mint in a large mixing bowl stirring gently so not to crush the raspberries and strawberries.  Sprinkle a pinch of the freshly chopped mint on the top of the individual servings.  It looks fancy and gives the dessert a little extra zing. This recipe serves 6 to 8 people. But remember if you have left overs to store them in an air tight container and then use them in the morning on your cereal or granola or for an added dessert treat at lunch.