CommonGround volunteer Leslie Boswell shares a recipe for Fruit Kabobs and Pineapple Dip.


Fruit Kabobs and Pineapple Dip
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  1. 1/2 package (8 -oz size) reduced fat cream cheese softened
  2. 1 container (6 oz) Fat Free vanilla yogurt
  3. 1/4 cup honey
  4. 1/2 can (8 1/4 oz size) sliced pineapple in juice, drained, finely chopped
  5. Kabobs
  6. 1/2 can (8 1/4-oz size) sliced pineapple in juice, drained
  7. 16 seedless green grapes
  8. 1/2 can (11-oz size) mandarin orange segments, drained
  9. 8 strawberries, cut in half
  1. Dip
  2. In a medium bowl, mix cream cheese, yogurt and honey until creamy.
  3. Fold in chopped pineapple.
  4. Cover; refrigerate at least 1 hour to blend the flavors.
  5. Kabobs
  6. Cut pineapple slices into eighths.
  7. Thread any combination of about 4 to 8 pieces of fruit on each of the plastic or wooden skewers.
  8. Serve with dip.
Commonground Nebraska


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