Fruit Kabobs with Lemon Curd Dip Recipe


  • 1 large lemon
  • 1 (8-ounce) carton of vanilla nonfat yogurt
  • 2 large bananas
  • 2 tablespoons lemon curd
  • 2 cups fresh or canned pineapple chunks, drained
  • 8 fresh strawberries, halved
  • 2 cups melon of choice
  • 2 kiwifruit, peeled
  • 1 tablespoon Splenda


  1. Grate and juice lemon, reserving juice and 2 teaspoons rind.
  2. Combine 1 teaspoon lemon rind, yogurt and lemon curd in a small bowl.
  3. Peel bananas and cut into 1-inch slices; add lemon juice and toss well.
  4. Cut kiwifruit in half lengthwise; cut into ½-inch slices.
  5. Thread banana, kiwifruit, pineapple, strawberries and melon on 6-inch bamboo skewers.
  6. Combine Splenda and the remaining 1 teaspoon of lemon rind; sprinkle over fruit kabobs, coating evenly.
  7. Serve with lemon curd dip.

Nutrition Facts:

  • Yields: 8 servings
  • Serving Size: 1 Skewer and 2 Tablespoons of dip
  • 100 calories per serving
  • 25 grams of carbohydrates per serving

Revised from Oxmoor House, January 1998

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Article by: Beth A. Ackerman, R.D.

Beth Ackerman, R.D., is a registered dietitian and a certified diabetes educator with the UofL Physicians – Diabetes and Obesity Center. Beth is on the team of educators of the ADA-approved diabetes education team at UofL Physicians. She has counseled people with diabetes for more than 25 years. Ackerman serves as the Diabetes Prevention Program Workgroup co-chair for the Kentucky Diabetes Network and volunteers at Camp Hendon, a diabetes camp for children.

All posts by Beth A. Ackerman, R.D.
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