• CHEESECAKE DIPPING SAUCE:
  • 4 ounces 1/3 less fat cream cheese (Neufchatel), softened
  • 1 cup fat free Greek yogurt
  • 1 teaspoon vanilla extract
  • ¼ cup sugar
  • SKEWERS:
  • 14 ounces angel food cake, cut into 1-inch cubes
  • 72-84 medium strawberries (about 3 ½ pounds), stems removed
  • 1 pint blueberries
  • 24-28 skewers

Directions:

1. In a medium bowl, combine the cream cheese with yogurt, vanilla and sugar. Mix well until sugar dissolves. Set aside.

2. Thread 3 strawberries and 2 cubes of cake onto each skewer, alternating between strawberries and cake. Finish each skewer with 3 blueberries. Place finished skewers on a platter. Refrigerate skewers and dip until ready to eat.

Serving size: 1 skewer, 1 tablespoon yogurt dip

Tips:

Double the fruit and halve the cake for an even lighter dessert. Substitute raspberries, red grapes, and other fruits as desired.

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