• MYO Fruit Kebabs

    6 Bamboo skewers, 8 to 10 inches long
    6 ounces key lime pie yogurt
    3 ounces Cream Cheese, softened
    2 teaspoons 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

    Preheat gas or charcoal grill to medium heat.

    Soak skewers in warm water for several minutes; drain and set aside.

    In a food processor or blender, process yogurt, Cream cheese, sugar and coconut extract. Cover and chill.

    In a small bowl, combine lime juice and melted butter. Set aside. Cut pineapple into 1-inch wide slices; quarter slices. Remove hulls (leaves) from strawberries. Alternately, thread strawberries, pineapple and nectarine or peach wedges on skewers. Brush with butter mixture.

    Grill kabobs, uncovered, for 6 to 8 minutes or until heated through, turning once or twice. Do not allow strawberries to overcook.

    Remove grilled fruit from skewers; serve with yogurt dipping sauce.

    Recipe © 2004 Wisconsin Milk Marketing Board, Inc.

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