Fruit Kabobs with Ginger Dip
To toast the coconut, spread coconut in a shallow pan and bake in a 350°
oven for 5 to 10 minutes or until golden, stirring once or twice during
baking.
1 8-ounce carton fat-free dairy sour cream or sour cream
2 tablespoons chopped toasted coconut
1 tablespoon honey
1 teaspoon finely shredded orange peel
1 teaspoon grated fresh gingerroot
1 small pear and/or apple
1 small orange, peeled and sectioned
1 small papaya, peeled and seeded
2 kiwifruit, peeled
1 cup cubed fresh pineapple
1 cup whole fresh strawberries
Finely shredded orange peel (optional)
For dip, in a small bowl stir together sour cream, the 2 tablespoons coconut,
honey, the 1 teaspoon orange peel, and gingerroot. Cover and refrigerate at
least 2 hours or until serving time.
To prepare fruit kabobs, cut pear and/or apple, orange, and papaya into 1-inch
pieces, leaving peel on pear and apple for color. Quarter kiwifruit lengthwise.
Thread all fruit on wooden picks or 32 short bamboo skewers. Serve with
chilled dip. If desired, sprinkle dip with additional orange peel. Makes about
16 servings.
Make-Ahead Tip: Combine ingredients for dip; cover and chill for 2 to 8
hours. Up to 2 hours before serving, cut up fresh fruit. Brush pear and/or apple
pieces with citrus juice to prevent browning. Thread fruit on picks; cover and
chill.
Nutrition facts per serving: 47 calories, 0 g total fat, 0 mg cholesterol, 10
mg sodium 10 g carbohydrate, 1 g fiber, 1 g protein.