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Grilled Fruit Kabobs
with Tropical Yogurt Sauce

6 bamboo skewers, 8 to 10 inches long
6 oz. Key lime pie yogurt
3 oz. cream cheese, softened
2 tsp. sugar
1/8 tsp. imitation coconut extract (optional)

1 Tbsp. lime juice
1 Tbsp. butter, melted
1 small pineapple, peeled and cored
1 lb. large, firm strawberries, fresh
2 large, firm nectarines or peaches, fresh, pitted, and cut into wedges


    Preheat 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. Makes 6 servings.

 

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