 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
With just 2 teaspoons of curry powder, you get the benefit of a blend of many spices-sometimes as many as 20. Ingredients:
1/2 fresh pineapple, cut into 1-inch cubes |
4 medium plums, pitted and quartered |
3 kiwifruit, peeled and quartered |
2 small bananas, peeled and cut into 1-inch slices |
1/4 cup frozen pineapple-orange-banana juice concentrate, thawed and undiluted |
1/4 cup light rum |
2 tablespoons honey |
2 teaspoons curry powder |
1/2 teaspoon ground ginger |
vegetable cooking spray |
1 (8-ounce) carton vanilla low-fat yogurt |
Directions:
1. Place first 4 ingredients in a large bowl. Combine juice concentrate, rum, honey, curry, and ginger; stir well. Pour juice mixture over fruit, and toss gently. Cover and chill 3 hours, stirring occasionally.
2. Soak 12 (6-inch) wooden skewers in water for 30 minutes. Drain fruit mixture, reserving 2 tablespoons juice. Thread fruit alternately onto skewers. Place kabobs on a baking sheet coated with cooking spray. Broil 3 inches from heat (with electric oven door partially opened) 3 to 4 minutes on each side or until fruit is lightly browned.
3. Combine 2 tablespoons reserved juice mixture and yogurt; stir well. Serve kabobs with yogurt sauce.
|
|