1 1/2 c low-fat vanilla yogurt
1 1/2 T flaked coconut
1 1/2 T reduced-sugar orange marmalade
various fruits: melon, pineapple, apples, pears, blackberries, strawberries, kiwis, etc.
NOTE: If using pear, apple, or banana – toss the cut fruit with lemon juice to prevent browning!
Combine the yogurt, coconut and marmalade; cover and chill.
Thread fruits alternately onto 20 (6-inch) wooden skewers.
Serve kabobs with coconut dip on the side.
Serves 20: 1 skewer with 1 tablespoon of yogurt