Grilled Fruit Kabobs with Tropical Yogurt Sauce
Courtesy of Wisconsin Milk Marketing Board 6 Servings • 20 Min. Prep Time • 6 Min. Cook Time • 30 Min. Chill Time| Ingredients |
|---|
| 6 bamboo skewers, 8-to 10 in. long |
| 6 oz. key lime pie yogurt |
| 3 oz. cream cheese, softened |
| 2 tsp. sugar |
| 1/8 tsp. imitation coconut extract (optional) |
| 1 Tbsp. lime juice |
| 1 Tbsp. butter, melted |
| 1 small pineapple, peeled and cored |
| 1 lb. large, firm, fresh strawberries |
| 2 large firm nectarines or peaches, fresh, pitted and cut into wedges |
Directions:
1. Preheat gas or charcoal grill to medium heat.
2. Soak skewers in warm water for several minutes; drain and set aside.
3. In a food processor or blender, process yogurt, cream cheese, sugar and coconut extract. Cover and chill.
4. In a small bowl, combine lime juice and melted butter. Set aside. Cut pineapple into 1-in. wide slices; quarter slices. Remove hulls (leaves) from strawberries. Alternately, thread strawberries, pineapple and nectarine or peach wedges on skewers. Brush with butter mixture.
5. Grill kabobs, uncovered, for 6 to 8 min. or until heated through, turning once or twice. Do not allow strawberries to overcook.
6. Remove grilled fruit from skewers; serve with yogurt dipping sauce.
