cat lover
08-10-2006, 10:02 PM
6 6 to 8" bamboo skewers
1 8 oz carton vanilla low fat yogurt
1 tsp grated lime peel
1 tbsp lime juice
1/4 tsp ground cinnamon
1 small peeled and cored fresh pineapple
2 large ripe, yet firm, nectarines or peeled peaches
2 medium ripe, yet firm, bananas
1 tbsp melted margarine
2 tsp lime juice
Soak the skewers in warm water for several minutes. Meanwhile, for the sauce, in a small bowl combine the yogurt, lime peel, the 1 tablespoon lime juice, and the cinnamon. Cover and refrigerate until serving time. For the kabobs, slice pineapple 1 inch thick; quarter slices. Cut nectarines or peeled peaches into wedges. Cut bananas into chunks. Alternately thread pieces of fruit on the skewers. In a small bowl combine melted margarine and the 2 teaspoons lime juice. Brush over kabobs. Grill on the rack of an uncovered grill directly over medium heat for 8 to 10 minutes, turning once or twice. Serve kabobs with the sauce. Makes 6 servings.
1 8 oz carton vanilla low fat yogurt
1 tsp grated lime peel
1 tbsp lime juice
1/4 tsp ground cinnamon
1 small peeled and cored fresh pineapple
2 large ripe, yet firm, nectarines or peeled peaches
2 medium ripe, yet firm, bananas
1 tbsp melted margarine
2 tsp lime juice
Soak the skewers in warm water for several minutes. Meanwhile, for the sauce, in a small bowl combine the yogurt, lime peel, the 1 tablespoon lime juice, and the cinnamon. Cover and refrigerate until serving time. For the kabobs, slice pineapple 1 inch thick; quarter slices. Cut nectarines or peeled peaches into wedges. Cut bananas into chunks. Alternately thread pieces of fruit on the skewers. In a small bowl combine melted margarine and the 2 teaspoons lime juice. Brush over kabobs. Grill on the rack of an uncovered grill directly over medium heat for 8 to 10 minutes, turning once or twice. Serve kabobs with the sauce. Makes 6 servings.