• 2 cups plain low-fat Greek yogurt
  • 1/4 cup honey
  • 2 cups seedless grapes
  • 2 cups pineapple cubes, from 1 small pineapple
  • 2 cups melon balls (cantaloupe, honeydew or a combination)
  • 2 1/2 cups halved or quartered strawberries

Preparation:

  1. 1. In a bowl, mix yogurt and honey. Refrigerate until well chilled.
  2. 2. Thread grapes, pineapple cubes, melon balls and strawberries, alternating fruits, on 24 6-inch wooden skewers.
  3. 3. Serve kebabs with sauce in bowls for dipping.

 

Print Friendly