Place softened cream cheese in a bowl of stand mixer and whisk on high for three minutes, stopping every minute to scrape the sides. Could also use a hand mixer with a whisk attachment.

Add the brown sugar and whisk on high for one minute. Scrape and mix for another minute on high.

Add yogurt and vanilla and whisk for one minute on medium.

Add the fluff and mix on low just long enough to incorporate. You don’t want lumps but don’t want to overmix and deflate the fluff. We switched to a hand whisk for the last few seconds to make sure we didn’t whisk too hard.

Scrape into a serving bowl and refrigerate. We found that the creamy fluffy consistency was good right out of the mixing bowl and after refrigerating overnight, kept its creamy consistency.

Use any combination of fruit to dip such as freshly cut up pineapple, fresh strawberries, grapes, peeled and sliced kiwi, etc.