MINTY FRUIT KABOBS
½ Cup Plain yogurt
1 tsp Sugar
1/8 tsp Vanilla
1 Tbs Fresh mint leaves, sliced
½ Pineapple, cubed
2 Kiwis, peeled and sliced
1 Pint Strawberries, hulled
½ Honeydew melon, cubed
Whisk together the yogurt, sugar, vanilla and mint. Chill until ready to serve. Thread the fruit onto wooden skewers alternating the pineapple, kiwi fruit, strawberries and melon. Repeat until skewer is full. Serve kabob with large dollop of mint sauce.
Servings: 12
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