Fruit Kabobs With Creamy Strawberry Dip Recipe
Ingredients
| Vanilla | 1 Carton (1l) | |
| 1/2 cup light process cream cheese product, softened | ||
| Sugar | 2 Tablespoon | |
| 1 teaspoon grated lemon rind | ||
| 1 medium pear, cored and cut into 8 wedges | ||
| 1 firm, ripe nectarine, cut into 8 wedges | ||
| 8 grapefruit sections | ||
| Banana | 8 | |
| Seedless green grapes | 8 | |
| 1 kiwifruit, peeled and cut into 8 wedges | ||
| Strawberries | 8 Large | |
| Lemon juice | 1 Tablespoon | |
Directions
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2 inch thickness.
Cover with additional paper towels; let stand 5 minutes.
Scrape yogurt from paper towels, using a rubber spatula.
Beat cream cheese at medium speed of an electric mixer until creamy.
Add yogurt, strawberry spread, and lemon rind; beat well.
Cover; chill at least 2 hours.
Thread 1 piece of each fruit onto 8 (6-inch) skewers; brush with lemon juice.
Cover with additional paper towels; let stand 5 minutes.
Scrape yogurt from paper towels, using a rubber spatula.
Beat cream cheese at medium speed of an electric mixer until creamy.
Add yogurt, strawberry spread, and lemon rind; beat well.
Cover; chill at least 2 hours.
Thread 1 piece of each fruit onto 8 (6-inch) skewers; brush with lemon juice.
Chef
