Yield: 4 Servings | Serving Size: 1 kabob and 1/4 cup yogurt dip

Three fruit kabobs on a plate with a dish of yogurt dip.

Cost/Serving: $1.40

Ingredients:

2 small fruits (or more) of your choice, such as apple, pear, clementine orange, banana, kiwi, grapes

1 (8-ounce) can chunk pineapple

1(6- or 8-ounce) container low-fat vanilla or fruit-flavored yogurt

 

Directions: 

  1. Wash fruit with cold running water and rubbing. Peel bananas, clementine oranges, and kiwi.
  2. Drain pineapple juice into a bowl.
  3. Cut fruit in wedges or chunk. Dip fruit that turns dark (such as apples and bananas) in the pineapple juice.
  4. Thread fruit on skewers or toothpicks. Arrange on a platter.
  5. Pour yogurt into a bowl and add 2 teaspoons of brown sugar.

 

Variations: Use plain yogurt and add 2 teaspoons of brown sugar.

 

Tips for preparing fruit: For longer storage life, wait to wash until just before eating, rather than as soon as received.

Wash by gently rubbing the produce under clean running tap water.

Wash fruits when the skin and rind are not eaten, such as oranges and melons. Raw fruit can carry bacteria or viruses that will make you sick. The bacteria come from the soil, from people who handle the produce, or from the knives and cutting boards in your home.

 

Nutrition Facts: Servings: 4, Serving Size: 1 kabob and 1/4 cup yogurt dip
Amount per serving: Calories 90, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 30mg, Total Carbohydrate 21g, Dietary Fiber 2g, Total Sugars 17g (Incl. 2g Added Sugars), Protein 3g

 

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