I love cooking with my nieces and nephews, and these kabobs are a great way to get the kiddos involved in the kitchen. Everyone can choose their own combination of fruit to thread onto the kabobs, and the dip is a great make ahead recipe that will keep fresh in the refrigerator for several days.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 cups cantaloupe chunks
- 1 cup fresh blackberries
- 8 ounces fresh strawberries, halved if large
- 1/2 fresh pineapple, cored and cut into bite-size chunks
- 3 kiwis, peeled and cut into bite-size pieces
- One 8-ounce package cream cheese, at room temperature
- 8 ounces fresh strawberries, stemmed
- 4.4 ounces vanilla whole milk yogurt, such as Siggi’s
- 3 tablespoons honey
Instructions
- For the fruit kabobs: Thread the fruit onto eight 12-inch metal or wooden skewers. Chill until ready to serve.
- For the strawberry cream cheese and yogurt dip: Put the cream cheese, strawberries, yogurt and honey in a food processor and pulse until the strawberries are minced and the mixture is smooth. Serve with the kabobs.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 213 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 22 g |
| Protein | 4 g |
| Cholesterol | 31 mg |
| Sodium | 103 mg |
Reviews
This dip was amazing!!