Grilled Fruit Kabobs with Yogurt Dipping Sauce
by Adapted from: Wisconsin Milk Marketing Board


6 bamboo skewers, 10 inches long (soaked in water for at least 20 minutes)

6 ounces Key lime yogurt

3 ounces Hy-Vee light cream cheese, softened

2 teaspoons sugar

Juice of lime

1 tablespoon Hy-Vee unsalted 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


1.      Preheat gas or charcoal grill to medium heat.

2.      In a food processor or blender, process yogurt, cream cheese and sugar. Cover and chill.

3.      In a small bowl, combine lime juice and melted butter. Set aside.

4.      Cut pineapple into 1-inch-wideslices; cut the slices into quarters. Remove hulls (leaves) from strawberries. Alternately thread strawberries, pineapple and nectarine or peach wedges on skewers. Brush with butter mixture.

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

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


The perfect barbeque dessert "fruit on a stick"! Grilling enhances the sweetness and softens the texture of any summertime fruit. Paired with a yogurt-based dip, you have a kid-friendly dessert.

Serves 6