Fresh Fruit Kabobs with Key Lime-Coconut Dip
Prep: 25 minutes • Serves: 10
1/4 cup sweetened coconut flakes
3 containers (6 ounces each) gluten-free light Key lime yogurt
3 cup gluten-free cream cheese, softened
3 pounds fresh fruit such as strawberries, kiwi, pineapple, cantaloupe, honeydew melon and mango, peeled and cut into 1-inch pieces (8 cups)
10 (10-inch) wooden skewers
3 containers (6 ounces each) gluten-free light Key lime yogurt
3 cup gluten-free cream cheese, softened
3 pounds fresh fruit such as strawberries, kiwi, pineapple, cantaloupe, honeydew melon and mango, peeled and cut into 1-inch pieces (8 cups)
10 (10-inch) wooden skewers
1.In small microwave-safe bowl, cook coconut in microwave oven on high 1-1/2 to 2 minutes or until toasted, stirring every 30 seconds.
2.In medium serving bowl, whisk together yogurt and cream cheese until smooth. Stir in coconut. Cover and refrigerate until ready to serve.
3.Alternately thread fruit onto skewers. Serve kabobs with dip.
Approximate nutritional values per serving:
125 Calories, 4g Fat (3g Saturated), 13mg Cholesterol,
40mg Sodium, 20g Carbohydrates, 2g Fiber, 3g Protein