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Kabobs with Pi˝a Colada Dip
2 cups/500 mL nonfat vanilla yogurt
Place a colander in a 2-quart/liter measure and line with cheesecloth; allow cheesecloth to extend over edges of colander. Stir yogurt and spoon into colander; cover loosely with plastic wrap. Refrigerate at least 12 hours to allow excess liquid to drain.
Spoon yogurt into a bowl; discard liquid. Add extracts and ginger; mix well. Alternate different fruits on wooden or plastic cocktail picks. Serve fruit kabobs with dip. Makes 8 servings.
130; Protein 1 g; Carbohydrates 27 g; Sodium 54 mg; Fat 0 g; Saturated Fat 0 g; Cholesterol 0 mg; Dietary Fiber 2 g.
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This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
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