Grape Kebabs

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Grape Kebabs

 

1 cup purple grapes, seedless

1 cup chopped pineapple

1/4 cup apple juice

2 kiwifruits, peeled and cut into ½-inch thick slices

1/4 cup nonfat plain yogurt

2 small bananas, cut into ½-inch thick slices

1 tablespoon orange juice

1 cup small strawberries, melon balls and blackberries

 

For the dip, in a small saucepan, bring the pineapple and apple juice to a boil.

Reduce the heat, cover and simmer for 10 minutes, stirring occasionally.

Let stand about 25 minutes or until cool.

Transfer the pineapple mixture to a blender or food processor.

Add the yogurt and blend or process until smooth.

If desired, cover and chill in the refrigerator before serving.

Place the bananas in a small bowl.

Drizzle with the orange juice, then gently toss until coated.

Cut the kiwi slices into quarters.

For the kebabs, thread the grapes, bananas, kiwi, strawberries, melon balls and

blackberries onto 4-inch bamboo skewers.

Serve with the dip.

Makes 4 servings.

Calories 190, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg,

Sodium 25mg, Total Carbohydrate 47g, Dietary Fiber 7g.

Points 3.