Fruit Kabobs with Citrus Dip Recipe
I let my girls make this lovely fruit kabobs. The dip is one of the best to mix with fruit.—Linda Hess, Chilliwack, British Columbia
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/8 teaspoon vanilla extract
- 1-1/2 cups cubed cantaloupe
- 1 can (8 ounces) pineapple chunks
- 1 large ripe banana cut into 1-inch slices
- 1-1/2 cups cubed honeydew
- 1/2 cup halved fresh strawberries
- 1/2 cup orange or lemon yogurt
- Carbohydrate 0.016603125 g
- Cholesterol 0 mg
- Fat 7.875E-05 g
- Fiber 0 g
- Protein 7.875E-05 g
- Saturated Fat 1.3125E-05 g
- Serving Size 1 1 serving (0g)
- Sodium 0.0118125 mg
- Sugar 0.016603125 g
- Trans Fat 4.725E-05 g
- Calories 0 calories
Directions Drain pineapple, reserving juice. Dip banana slices in juice. Alternately thread fruit onto skewers. In a small bowl, combine yogurt and vanilla. Serve with kabobs. Yield: 4 servings. Originally published as Fruit Kabobs with Citrus Dip in Country Woman May/June 2001, p39 Nutritional Facts 1 serving (1 each) equals 145 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 29 mg sodium, 35 g carbohydrate, 3 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
