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Grilled Fruit Kabobs with Tropical Yogurt Sauce



  • 6 bamboo skewers, 8 to 10 inches long
  • 6 ounces key lime pie yogurt
  • 3 ounces cream cheese, softened
  • 2 teaspoons sugar
  • 1/8 teaspoons imitation coconut extract (optional)
  • 1 tablespoons lime juice
  • 1 tablespoons butter, melted
  • 1 small pineapple, peeled and cored
  • 1 pound large, firm, fresh strawberries
  • 2 large firm nectarines or peaches, fresh, pitted and cut into wedges


  1. Heat gas or charcoal grill to medium heat.
  2. Soak skewers in warm water for several minutes; drain and set aside.
  3. In a food processor or blender, process yogurt, Cream cheese, sugar and coconut extract. Cover and chill.
  4. 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.
  5. Alternately, thread strawberries, pineapple and nectarine or peach wedges on skewers. Brush with butter mixture.
  6. Grill kabobs, uncovered, for 6 to 8 minutes or until heated through, turning once or twice. Do not allow strawberries to overcook.
  7. Remove grilled fruit from skewers; serve with yogurt dipping sauce.

Servings: 6

Recipe and photo credit:Dairy Farmers of Wisconsin


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