Fruit Kabobs with Lemon Curd Dip |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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 |
Directions:
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.
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