Grilled Fruit Kebobs with Tropical Yogurt Sauce
Reminiscent of cool Hawaiian and Florida Keys' breezes, enjoy this healthy and tasty fruit dessert guilt-free!
Ingredients
- 6 bamboo skewers, 8 to 10 inches long
- 6 oz key lime pie nonfat yogurt
- 3 oz nonfat cream cheese, softened
- 1/8 tsp imitation coconut extract (optional)
- 1 Tbsp lime juice
- 1 Tbsp buttery spread (such as Smart Balance Light), melted
- 1 small pineapple, peeled and cored
- 1 lb large, firm, fresh strawberries
- 2 large, ripe but firm nectarines or peaches, pitted and cut into wedges
Directions:
Preheat gas or heat charcoal grill to medium heat. Soak bamboo skewers in warm water for several minutes; drain and set aside.
In a food processor or blender, process yogurt, cream cheese, sugar and coconut extract. Cover and chill.
In a small bowl, combine lime juice and melted butter. Set aside. Cut pineapple into 1-inch wide slices; quarter slices. Remove hulls (leaves) from strawberries. Alternately, thread strawberries, pineapple and nectarine or peach wedges on skewers. Lightly brush with buttery mixture.
Grill kebobs, uncovered, for 6 to 8 minutes or until heated through, turning once or twice. Do not allow strawberries to overcook. Remove grilled fruit from skewers; serve with yogurt dipping sauce.