6 oz. Low Fat Vanilla Yogurt 6 oz. Fat Free Sour Cream 2 T. Lemon Zest Sugar Substitute, to taste Cantaloupe Watermelon Grapes Strawberries Bamboo Skewers Combine all dip ingredients and let stand. Meanwhile, cut fruit into bite size pieces and skewer on wooden skewers. Arrange kabobs on serving tray with dip in center. Garnish the […]
6 oz. Low Fat Vanilla Yogurt
6 oz. Fat Free Sour Cream
2 T. Lemon Zest
Sugar Substitute, to taste
Cantaloupe
Watermelon
Grapes
Strawberries
Bamboo Skewers
Combine all dip ingredients and let stand.
Meanwhile, cut fruit into bite size pieces and skewer on wooden skewers.
Arrange kabobs on serving tray with dip in center.
Garnish the dip with more zest & a sprig of mint is desired.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.