Fruit Kabobs with Creamy Dipping Sauces

Kabobs:
4 Kiwi, peeled and each cut into 4 thick slices each
16 pineapple chunks
16 strawberries
8 six-inch skewers
Strawberry Sauce:
8 oz. strawberry yogurt
1/2 cup reduced-fat sour cream
2 tbsp. all-fruit strawberry spread
Blueberry Sauce:
8 oz. blueberry yogurt
1/2 cup reduced-fat sour cream
2 tbsp. all-fruit blueberry spread

Directions:

Alternately thread the fruit on each of eight 6-inch skewers. For each sauce separately, stir together the yogurt, sour cream and fruit spread. Serve the 2 sauces with the fruit kabobs for dipping.

User Reviews:

Looks good enoght to eat.
Luckily I had my SHUN razor sharp offset japanese serrated knife to get through that golden pineapple. I got it at http://www.chefdepot.com
Chef Gino

submitted by chefgino on December 08, 2005

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