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Fruit Kabobs with Pina Colada Dip

Start to prepare the dip the day before serving.

2 cups / 500 ml Non Fat Vanilla Yogurt
1 teas./ 5 ml Watkins Coconut Extract
1/2 teas. / 2.5 ml Watkins Rum Extract
1/2 teas. / 2.5 ml Watkins Pineapple Extract
1/2 teas. / 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.

Nutritional Information Per Serving:
Calories 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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