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    • 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

      Directions
      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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