|2||apples, peeled, cored and cut into 1-inch chunks|
|2||pears, peeled, cored and cut into 1-inch chunks|
|2 cups / 500 ml||fresh strawberries|
|1||large orange, peeled and sectioned|
|Lemon Ginger Dip|
|1.5 cups / 375 ml||low fat vanilla yogurt (1% MF or less)|
|2 tbsp / 25 ml||honey|
|1 tsp / 5 ml||minced fresh ginger root|
|Amount||zest of half a lemon|
Fill a shallow dish with water; soak skewers for 30 minutes.
Meanwhile, prepare Lemon Ginger Dip by combining yogurt, honey, ginger root and lemon zest in a small bowl. Cover and refrigerate until ready to serve.
Preheat clean grill to medium-low.
Thread 5 to 6 pieces of fruit onto each skewer, alternating types of fruit.
Lightly coat the grill with cooking spray. Grill kebabs, rotating every few minutes to prevent sticking, until lightly brown. Allow to cool before serving.
Serve with Lemon Ginger Dip (from Leslie Beck's Healthy Ktichen) or your favourite yogurt dip.
Serves 6. Per 2 kebabs with 1/4 cup (50 ml) dip: 144 calories, 4 g protein, 1 g total fat (0 g saturated fat), 33 g carbohydrate, 4 g fibre, 1 mg cholesterol, 45 mg sodium
Source: Leslie Beck's Healthy Kitchen