Fruit Kabobs with Piņa Colada Dip
A recipe from the Sneaky Kitchen

2 cups /500 mL nonfat vanilla yogurt
1 tsp./5 mL Coconut Extract
1/2 tsp./2.5 mL Run Extract
1/2 tsp./2.5 mL Pineapple Extract
1/2 tsp./2.5 mL Ginger
Assorted fresh or canned fruit

Place a colander in a 2-quart/liter measure & line with cheesecloth; allow cheesecloth to extend over edges of colander. Stir yogurt & spoon into colander; cover loosely with plastic wrap. Refrigerate at least 12 hrs. to allow excess liquid to drain. 

Spoon yogurt into a bowl; discard liquid. Add extracts &
ginger; mix well. Alternate different fruits on wooden or plastic cocktail picks. Serve fruit kabobs with dip. Makes 8 servings.