Fruit Kabobs

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Fruit Kabobs

 

Our granddaughters love these, in the summer the nibble on them all day. I

make a large platter up for barbecues and there is never any left.

 

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 tbsp. 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 kabobs, thread the grapes, bananas, kiwi, strawberries, melon balls and

blackberries onto 4-inch bamboo skewers. Serve with the dip. Serves 4.

 

 

 

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