Place evaporated milk, yogurt, blueberries, raspberries, strawberries and honey in a blender; cover. Blend until smooth, Strain to remove seeds. Serve over ice.
oldie but goodie!
Preheat oven to 450° F. Slice off the top of one bread round to create a lid; set the lid aside. Remove the center of bread round to form a 41/2 inch wide and 2 inch deep well for the dip. Slice the center of the first and the entire second bread round into 1 inch cubes. Place the bread bowl on the center of the baking sheet. Arrange bread cubes around the bowl; brush with olive oil. In a mixing bowl, whisk cream cheese until smooth. Add milk; whisk until smooth. Chop Artichokes and add with soup mix and garlic; mix well. Microwave on HIGH for 5 to 7 minutes or until hot. Stir in sour cream and lemon juice; pour into bread bowl. Grate Parmesan cheese over the bread bowl and cubes. Lean lid against bread bowl. Bake 13 to 15 minutes or until bread cubes and the top of the dip are golden brown. Remove from the oven and you're ready to serve!