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