Recipe: Fruit Kabobs with Lemon Curd Dip

Ingredients:

• 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

Directions:

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