Fruit Kabobs with Lemon Curd Dip

Ingredients

• 2 large bananas 
• 2  kiwifruit peeled
• 1 large optional: lemon 
• 2 tablespoons lemon curd 
• 8 ounce carton vanilla nonfat yogurt 
• 2 cups pineapple chunks fresh canned drained
• 8  strawberries fresh halved
• 1 tablespoon sugar 

Equipment

• bowl
• skewers

Directions

1. Grate and juice lemon, reserving juice and 2 teaspoons rind.
2. Combine 1 teaspoon lemon rind, yogurt, and lemon curd in a small bowl.
3. Peel bananas, and cut into 1-inch slices; add lemon juice, and toss well.
4. Cut kiwifruit in half lengthwise; cut into 1/2-inch slices. Thread banana, kiwifruit, pineapple, and strawberries on 6-inch bamboo skewers.
5. Combine sugar and remaining 1 teaspoon lemon rind; sprinkle over fruit kabobs, coating evenly.
6. Serve with lemon curd dip.