8 appetizer servings (1 skewer of fruit and 2 tablespoons dip per serving).
1 large lemon
1 (8-ounce) carton vanilla nonfat yogurt
2 tablespoons lemon curd
2 large bananas
2 kiwifruit, peeled
2 cups fresh or canned pineapple chunks, drained
8 fresh strawberries, halved
1 tablespoon sugar
How to Make It
Grate and juice lemon, reserving juice and 2 teaspoons rind.
Combine 1 teaspoon lemon rind, yogurt, and lemon curd in a small bowl.
Peel bananas, and cut into 1-inch slices; add lemon juice, and toss well. Cut kiwifruit in half lengthwise; cut into 1/2-inch slices. Thread banana, kiwifruit, pineapple, and strawberries on 6-inch bamboo skewers. Combine sugar and remaining 1 teaspoon lemon rind; sprinkle over fruit kabobs, coating evenly. Serve with lemon curd dip.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook