Fruit Kabobs

The first version is: Pineapple Kabobs with Lemon Yogurt

1 fresh pineapple,cored, peeled and cut into cubes

3 tbsp freshly squeezed lemon juice, divided

1 (6 oz) container vanilla yogurt

1 tsp freshly grated lemon peel

Granola or toasted coconut (optional)

Spray cold grill rack with nonstick cooking spray. Preheat grill to

medium heat. Thread pineapple cubes on 6 small skewers.(if using

wooden skewers soak in cold water for at least 30 minutes to prevent

burning). Drizzle with 2 tbsp lemon juice. For lemon yogurt, combine

yogurt, remainng lemon juice and lemon peel in a small bowl. Cover

and refrigerate until serving time.

Grill skewers 6-8 minutes or until browned, turning occasionally. Serve

with lemon yogurt and top with granola or toasted coconut, if desired.

The second version is: Spicy Fresh Fruit Kabobs

1/2 cup apricot preserves

1 tbsp butter

1 tbsp water

1/8 tsp each cinnamon and nutmeg

3 firm nectarines, quartered

3 firm plums, quartered

3 firm peaches, quartered

1 Prepared Pound Cake

In a small saucepan, heat preserves, butter, water and spices until

butter melts. Pre soak wooden skewers in water for 30 minutes. Thread

fruit and cake alternately onto 12 inch wooden skewers. Brush with glaze.

Preheat grill. Cook 5 inches from medium heat on grate or fish screen for

seven minutes. Turn once, brushing with glaze.

Serve with remaining glaze.

Serves 6

Note: use sugar free apricot preserves and your favorite low or not fat
butter substitute, to make this recipe even healthier.