Here’s a fun and healthy dish you can serve for Memorial Day or any patriotic holiday. I actually found this recipe last year in First magazine and then forgot about it until I was going through old recipes. Now let me just say, my skewers are definitely not as pretty as the ones in the magazine, which means, if I can make them, anyone can! And you can probably make better-looking ones than I did.
The next time I make these, and I will, I will measure the platter I’m using first and make adjustments as far as how many skewers I use. Another thing I will do is to use bigger strawberries for more of an impact. The yogurt-honey dressing is delicious to dip the fruit in and you can sub agave nectar, which I did, for the honey if you want.
And if you don’t have skewers or just don’t feel like making them, serve the fruit in a bowl along with the dip. This cost me about $5 to make but the price will vary, depending on sales.
FRUIT SKEWERS –
Active Time: 15 minutes
Makes: 11 skewers for approx. $5
Ingredients:
- 4-5 bananas, cut into chunks
- 1 lemon or lime, zested and juiced
- 1 cup low-fat vanilla Greek yogurt
- 2-3 Tbsp. honey or agave nectar
- 1/4 teaspoon ground cinnamon
- 1 pint strawberries, quartered
- 1 cup blueberries
- 11 wooden skewers (or enough to fill length of serving platter you’re using)
Directions:
In bowl, toss banana chunks with 2 tablespoons lemon or lime juice and 1/2 cup water. Let sit 5 minutes. Drain and pat dry. This will keep bananas from browning.
In small bowl, combine vanilla Greek yogurt, honey or agave nectar, ground cinnamon, and 1 teaspoon lemon or lime zest. Spoon mixture into serving bowl and chill until needed.
Fill 1/3 of the skewers halfway with blueberries. Alternately add strawberries and bananas to blueberry skewers and remaining skewers, arranging on serving platter to create flag pattern. *Keep pattern the same on each skewer so they will line up.)
Serve skewers with honey-yogurt dip.