Fruit Kabobs with Lemony Dip

Ingredients

• 1.5 lb bananas cut into 1-inch chunks
• 1.5 lb kiwi fruit peeled quartered
• 6 oz lemon yogurt low-fat
• 20 oz pineapple chunks in juice drained canned
• 4 cups strawberries fresh
• 0.5 cup cool whip lite whipped topping thawed

Equipment

• skewers

Directions

1. Mix yogurt and COOL WHIP. Refrigerate 1 hour.
2. Thread fruit onto 20 small straws or skewers.
3. Serve as dippers with yogurt mixture.