1 carton orange yogurt
2 tablespoons brown sugar

Mix and chill.

For dipping, use kiwi, papaya, bananas (dipped in lemon juice), strawberries, pineapple chunks, etc. Put picks in fruit and arrange around dip.

1/2 pound brie cheese
Flour
1 egg
1 tablespoon water
1/2 cup dry bread crumbs
2 tablespoons butter or margarine
1 loaf French bread

Remove and discard paper and plastic wrapping from cheese. Coat all surfaces with flour.

Beat egg with water in a pie plate until foamy. Dip cheese in egg, then in crumbs, coating well.

Heat butter in a small skillet or flameproof stove-to-table casserole just until it foams. Put cheese in pan; cover; cook over low heat about 5 minutes, or until golden brown on one side. Turn over and cook, covered, on other side until golden.

Remove from heat; make a cut in the cheese so it will run. Serve at once while warm with bread that has been cut into small pieces. Pass around while warm - cheese firms as it cools.

1 (8 ounce) Brie cheese round
1/4 cup raspberry preserves
1 tablespoon sliced almonds

Place the Brie in a microwave-safe 9-inch pie plate. Spread the raspberry preserves over the top. Microwave at 50% power for 2 minutes, or until warmed through. Sprinkle with the almonds and serve warm.

Serve this with crackers and/or apple slices.

Yields 8 servings