Fruit Kabobs With Yogurt Dip Food

FRUIT KABOBS WITH STRAWBERRY CREAM CHEESE YOGURT DIP

Steps:

• For the fruit kabobs: Thread the fruit onto eight 12-inch metal or wooden skewers. Chill until ready to serve.
• For the strawberry cream cheese and yogurt dip: Put the cream cheese, strawberries, yogurt and honey in a food processor and pulse until the strawberries are minced and the mixture is smooth. Serve with the kabobs.

MINI FRUIT KEBABS WITH BLUEBERRY YOGURT DIP

Steps:

• For the kebabs: Thread the blueberries, pineapple chunks and raspberries onto small 3 1/2-inch bamboo skewers in any order you like.
• For the dip: Add the Greek yogurt, honey, blueberries and vanilla seeds to a blender. Blend until smooth.
• Serve the fruit kebabs with the yogurt dip.

FRUIT KABOBS WITH DIP

Steps:

• Thread fruit alternately onto skewers. In a blender, combine the remaining ingredients; cover and process until smooth. Serve with kabobs.

FRUIT AND CHEESE KABOBS

Steps:

• For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.

GRILLED FRUIT KABOBS WITH HONEY LIME YOGURT DIP

Steps:

• Heat grill to medium-high and make sure grate is clean.
• Thread chunks of washed, peeled or seeded fruit onto skewers. If using bamboo skewers, soak in water for 10 minutes to minimize chances of burning.
• Grill for 3 to 4 minutes per side, turning carefully so fruit does not fall off of skewers.
• Remove from heat and serve with dip.
• For dip: Combine yogurt, honey and lime zest and stir until well blended. Keep chilled until serving time.

FRUIT KEBABS WITH VANILLA MINT YOGURT SAUCE

Steps:

• In a bowl whisk together the yogurt, the sugar, the vanilla, and the mint. (The sauce may be made 1 day in advance and kept overed and chilled.)
• Tread the fruits, alternating the pineapple, the kiwis, the strawberries, and the honeydew, onto the skewers. (The fruit kebabs may be make 1 day in advance and kept overed and shilled.) Serve the fruit kebabs with the sauce.

FRUIT KABOBS WITH LEMON FRUIT DIP

Steps:

• In a medium bowl, whip the cream cheese, yogurt, vanilla, and powdered sugar with a hand mixer until light and fluffy - 5 minutes. Stir in the lemon zest. Transfer to a small serving bowl.
• Cut up the fruit, and place into individual bowls.
• Gather 8 bamboo skewers. Thread the fruit onto the skewers in the following order: melon, nectarine, plum, blackberry, melon, nectarine, plum, blackberry, and melon.
• Arrange the fruit kabobs on a serving platter.
• Serve with the fruit dip.

FRUIT KEBABS WITH YOGURT AND HONEY DIP

Steps:

• Peel the pineapple, clean out the "eyes" and dice into small cubes.
• Peel and pit the peaches and dice.
• Peel the bananas and slice into thick chunks.
• Do not peel the apples, do quarter and core them, then cut each quarter in half across-ways.
• Put all fruit together in a bowl, add the juice of the orange, the rind, liqueur/brandy and mix gently.
• Leave to marinate for 30 minutes.
• Thread the fruit pieces onto skewers and brush with the melted butter.
• Place on the BBQ/Grill for 10-15 minutes turning frequently.
• To Make the dip, whisk together the yogurt and 30 ml (2 Tablespoons) of the honey.
• Pour the dip into a serving bowl and drizzle the remaining 15 ml (1 Tablespoon) honey over the top, garnish with mint.
• Serve the fruit kebabs hot with the yogurt dip.

FRUIT KABOBS WITH CINNAMON YOGURT DIPPING SAUCE

Steps:

• In a small bowl, combine the yogurt, honey, vanilla and cinnamon; set aside.
• Alternating the fruits, thread them onto the bamboos skewers leaving space at each end for easy handling; chill until ready to serve. Serve with dipping sauce.