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fruit_kabobs.jpg (26061 bytes)Fruit Kabobs with Pi˝a Colada Dip
Start to prepare dip the day before serving.


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

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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