Makes 4 servings (serving size: 3 skewers and 1/4 cup dip)
Photo: Yunhee Kim; Styling: Megan Hedgpeth
1 cup plain fat-free Greek-style yogurt (such as Fage)
3 ounces reduced-fat cream cheese, softened
3 tablespoons honey (You can adjust the amount of honey to suit your sweet tooth.)
1/4 teaspoon ground cinnamon
1 teaspoon orange zest
2 peeled ripe mangoes, cut into 1/2-inch-thick cubes (about 24)
3 peeled kiwifruit, cut into 1/2-inch cubes (about 24)
1 pint strawberries, halved
24 seedless red grapes
12 (8-inch) bamboo or other skewers
How to Make It
Combine the first 5 ingredients (through orange zest) in a blender or food processor; process until blended. Refrigerate at least 20 minutes or until mixture sets.
Thread fruit alternately onto skewers, using 2 pieces of each fruit per skewer. Place skewers in a single layer on a small rimmed baking sheet. Freeze at least 1 hour or until fruit is frozen through. (Once frozen, skewers can be placed in a resealable zip-top plastic bag and kept in the freezer for up to 2 weeks.)
Thaw fruit about 15 minutes before serving. Serve with dip.