Kiddie Kebabs With Yogurt Dip |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This was in the Chicago Sun-Times food section, and I thought it sounded cute so I clipped it. When my 3 and 4-year-old cousins came over and I wanted to whip up something nice but healthy for them, I remembered this. They loved it! I used whatever fruits I had on hand from the list, and they really seemed to like the sauce. :) Ingredients:
4 -5 slices bananas, rounds 1/2 inch thick or 4 -5 slices strawberries, sliced in half lengthwise or 4 -5 slices apples, chunks or 4 -5 green seedless grapes or 4 -5 red seedless grapes or 4 -5 slices oranges or 4 -5 slices pears or 4 -5 pineapple chunks or 4 -5 pieces watermelon, chunks or 4 -5 pieces cantaloupes, cubes honeydew cubes, dried apricot, dried strawberries, dried blackberries, dried apples |
2 teaspoons honey or 2 teaspoons maple syrup |
cinnamon, to taste |
8 ounces vanilla yogurt |
Directions:
1. To make kebabs, wash and clean fruit.
2. Cut large fruit into bite-sized pieces.
3. Thread different kinds of fruit on six-inch skewers, alternating between fresh and dried fruit (if using) when making kebabs.
4. If not serving right away, place in a square or rectangular container.
5. To prevent browning, sprinkle apples, pears, bananas, fresh peaches, or nectarines with a little lemon juice.
6. To make dip, add honey or maple syrup and a dash or two of cinnamon (or to taste) to vanilla yogurt.
7. Mix until combined.
8. If not serving right away, store in a small, leak-proof container.
9. Serve with kebabs.
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