Fruit Kabobs With Creamy Strawberry Dip
|Low fat vanilla yogurt||8 Ounce (1 Carton)|
|Light process cream cheese product||1⁄2 Cup (8 tbs), softened|
|No sugar added strawberry spread||2 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Pear||1 Medium, cored and cut into 8 wedges|
|Nectarine||1 , cut into 8 wedges (Choose Ripe And Firm Ones)|
|Banana slices||8 (1/2 Inch Thick)|
|Seedless green grapes||8|
|Kiwifruit||1 , peeled and cut into 8 wedges|
|Fresh strawberries||8 Large|
|Lemon juice||1 Tablespoon|
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2 inch thickness.
Cover with additional paper towels; let stand 5 minutes.
Scrape yogurt from paper towels, using a rubber spatula.
Beat cream cheese at medium speed of an electric mixer until creamy.
Add yogurt, strawberry spread, and lemon rind; beat well.
Cover; chill at least 2 hours.
Thread 1 piece of each fruit onto 8 (6-inch) skewers; brush with lemon juice.