Instructions: In small bowl, blend sour cream with 3 tablespoons confectioners sugar.

Reserve. Place dried cranberries in small saucepan with orange juice and two tablespoons confectioners sugar. Gently cook over medium-low heat about 5 minutes or until cranberries swell, and liquid thickens and reduces. Stir in orange zest. Reserve, allowing to cool completely. Mix mashed kiwifruit with 1 tablespoon confectioners sugar. Reserve.

Divide sour-cream mixture equally into 3 bowls. Reserve 2 tablespoons of cranberry mixture in separate bowl. Blend remaining cranberry mixture into bowl

(1/3) of sour cream. Reserve 2 tablespoons of kiwifruit mixture in separate bowl. Add remaining kiwifruit mixture to bowl (1/3) of sour-cream mixture and blend.

Divide cranberry sour-cream mixture evenly between 2 clear (8-ounce) wine glasses. Cover each with tablespoon reserved kiwifruit mixture in each glass.

Cover each with tablespoon reserved cranberry mixture. Cover each with kiwifruit sour-cream mixture.

Refrigerate until ready to serve. Garnish with mint sprig.

(*) Diabetics use powdered sugar substitute in place of confectioners sugar.

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