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Grilled Fruit Kabobs with Tropical Yogurt Sauce

Grilled Fruit Kabobs with Tropical Yogurt SauceChar-grilled fruits with a tropical dipping sauce makes an ideal ending to a backyard feast cooked on a grill.

Recipe Ingredients:

6 bamboo skewers, 8 to 10-inches long
6 ounces key lime pie yogurt
3 ounces cream cheese, softened
2 teaspoons granulated 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

Cooking Directions:

  1. Preheat 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.
  5. Cut pineapple into 1-inch wide slices; quarter slices. Remove hulls (leaves) from strawberries.
  6. Alternately, thread strawberries, pineapple and nectarine or peach wedges on skewers. Brush with butter mixture.
  7. Grill kabobs, uncovered, for 6 to 8 minutes or until heated through, turning once or twice. Do not allow strawberries to overcook.
  8. Remove grilled fruit from skewers; serve with yogurt dipping sauce.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.