| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | June 1990 | 1 | Servings | |
INGREDIENTS
| 1 | c | Plain yogurt |
| 2 | t | Sugar |
| 1/8 | t | Vanilla |
| 2 | T | Thinly sliced fresh mint |
| leaves | ||
| 1 | Pineapple, peeled cored | |
| and | ||
| cubed | ||
| 3 | Kiwi fruits, peeled and | |
| slices | ||
| 2 | pt | Strawberries, hulled |
| 1 | Honeydew melon, cubed | |
| 24 | 6 inch wooden skewers |
INSTRUCTIONS
In a bowl whisk together the yogurt, the sugar, the vanilla, and the mint. (The sauce may be made 1 day in advance and kept overed and chilled.) Tread the fruits, alternating the pineapple, the kiwis, the strawberries, and the honeydew, onto the skewers. (The fruit kebabs may be make 1 day in advance and kept overed and shilled.) Serve the fruit kebabs with the sauce. Makes about 24 kebabs. Gourmet June 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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