Tuesday, April 24, 2007

Fruit Kabobs with Piña Colada Dip

2 cups nonfat vanilla yogurt

1 tsp Watkins Coconut Extract

1/2 tsp Watkins Rum Extract

1/2 tsp Watkins Pineapple Extract

1/2 tsp Watkins Ginger

Assorted fresh fruit

Place a colander in a 2-quart/liter measure and line with cheesecloth; allow cheesecloth to extend over edges of colander. Stir yogurt and spoon into colander; cover loosely with plastic wrap. Refrigerate at least 12 hours to allow excess liquid to drain.

Spoon yogurt into a bowl; discard liquid. Add extracts and ginger; mix well. Alternate different fruits on wooden or plastic cocktail picks. Serve fruit kabobs with dip. Makes 8 servings.

Nutritional Information Per Serving: Calories 130; Protein 1 g; Carbohydrates 27 g; Sodium 54 mg; Fat 0 g; Saturated Fat 0 g; Cholesterol 0 mg; Dietary Fiber 2 g.

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