Post by ann on Aug 31, 2008 11:33:24 GMT 2
Makes 4 servings
Ingredients
Kebabs
3 juice-packed canned pineapple rings (reserve juice)
1 kiwifruit
12 cantaloupe chunks (1 ½ inches)
8 small strawberries
Sauce
½ cup fat-free plain yogurt
1 tablesthingy honey
1 tablesthingy pineapple juice (from pineapple rings)
1 ½ teasthingys fresh mint leaves, chopped
Pinch of ground cinnamon
Directions
To make skewers: Cut each pineapple ring into 4 pieces. Peel the kiwi, cut into 4 wedges, and halve each wedge crosswise. Thread the fruit onto four 10-inch to 12-inch wooden skewers, using 3 cantaloupe chunks, 3 pineapple pieces, 2 kiwi pieces, and 2 whole strawberries per skewer.
To make the sauce: In a small bowl, mix the yogurt, honey, pineapple juice, mint, and cinnamon. Serve as a dipping sauce with the skewers
Ingredients
Kebabs
3 juice-packed canned pineapple rings (reserve juice)
1 kiwifruit
12 cantaloupe chunks (1 ½ inches)
8 small strawberries
Sauce
½ cup fat-free plain yogurt
1 tablesthingy honey
1 tablesthingy pineapple juice (from pineapple rings)
1 ½ teasthingys fresh mint leaves, chopped
Pinch of ground cinnamon
Directions
To make skewers: Cut each pineapple ring into 4 pieces. Peel the kiwi, cut into 4 wedges, and halve each wedge crosswise. Thread the fruit onto four 10-inch to 12-inch wooden skewers, using 3 cantaloupe chunks, 3 pineapple pieces, 2 kiwi pieces, and 2 whole strawberries per skewer.
To make the sauce: In a small bowl, mix the yogurt, honey, pineapple juice, mint, and cinnamon. Serve as a dipping sauce with the skewers