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Fruit Kabobs with Lemon Curd Dip

Prep time 15 mins
Yield 8 appetizer servings (1 skewer of fruit and 2 tablespoons dip per serving).

Ingredients

  • 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

Nutrition Information

  • calories 107
  • caloriesfromfat 5 %
  • fat 0.6 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.5 g
  • carbohydrate 24.8 g
  • fiber 2.9 g
  • cholesterol 1 mg
  • iron 0.0 mg
  • sodium 23 mg
  • calcium 0.0 mg

How to Make It

  1. Grate and juice lemon, reserving juice and 2 teaspoons rind.

  2. Combine 1 teaspoon lemon rind, yogurt, and lemon curd in a small bowl.

  3. 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