May 17 # 1 of 1
with citrus dip
1 can (8 ounces) pineapple chunks
1 large ripe banana, cut into 1-inch slices
1-1/2 cups cubed cantaloupe
1-1/2 cups cubed honeydew
1/2 cup halved fresh strawberries
1/2 cup orange or lemon yogurt
1/8 teaspoon vanilla extract
Drain pineapple, reserving juice. Dip banana slices in juice. Alternately thread fruit onto skewers.
In a small bowl, combine yogurt and vanilla.
Serve with kabobs.