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Ingredients
3/4 cup cantaloupe chunks
3/4 cup honeydew melon chunks
3/4 cup small strawberries
3/4 cup pineapple chunks
2 small bananas, peeled and cut into 1-inch slices
1 cup orange juice
1/4 cup lime juice
1 8-ounce carton vanilla low-fat or fat-free yogurt
2 tablespoons frozen orange juice concentrate, thawed
Ground nutmeg or ground cinnamon (optional)
3/4 cup cantaloupe chunks
3/4 cup honeydew melon chunks
3/4 cup small strawberries
3/4 cup pineapple chunks
2 small bananas, peeled and cut into 1-inch slices
1 cup orange juice
1/4 cup lime juice
1 8-ounce carton vanilla low-fat or fat-free yogurt
2 tablespoons frozen orange juice concentrate, thawed
Ground nutmeg or ground cinnamon (optional)
Directions
On eight 6-inch or four 10-inch skewers alternately thread the cantaloupe, honeydew melon, strawberries, pineapple, and bananas. Place kabobs in a glass baking dish. Combine orange juice and lime juice; pour evenly over kabobs. Cover; chill kabobs for 30 to 60 minutes, turning occasionally.
Meanwhile, for dip, in a small bowl stir together the yogurt and orange juice concentrate. Cover and chill until ready to serve.
To serve, arrange the kabobs on a serving platter; discard juice mixture. If desired, sprinkle nutmeg or cinnamon over dip. Serve dip with kabobs. Makes 8 servings.
On eight 6-inch or four 10-inch skewers alternately thread the cantaloupe, honeydew melon, strawberries, pineapple, and bananas. Place kabobs in a glass baking dish. Combine orange juice and lime juice; pour evenly over kabobs. Cover; chill kabobs for 30 to 60 minutes, turning occasionally.
Meanwhile, for dip, in a small bowl stir together the yogurt and orange juice concentrate. Cover and chill until ready to serve.
To serve, arrange the kabobs on a serving platter; discard juice mixture. If desired, sprinkle nutmeg or cinnamon over dip. Serve dip with kabobs. Makes 8 servings.
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