Fresh fruit with fresh fruit sauce: what could be more disciplined?

1½ cups fresh or defrosted frozen raspberries
1 tablespoon fresh lemon juice
2 kiwis, each cut into 6 slices
6 fresh figs
2 blood oranges, cut into segments

Serves 6.

1. Place the raspberries and lemon juice in a food processor fitted with a steel blade and process until smooth. Transfer to a strainer and push out the liquid with the back of a wooden spoon into a small bowl. Discard the seeds. If necessary, add a little bit of water to thin out the puree.

2. Divide the puree between 6 plates or large wine glasses and top with the fruit.

Note: If you can’t find the recommended fruits or don’t like them, simply substitute your favorites.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)