Fruit Kebabs with Yogurt Dip

Fruit Kebabs with Yogurt Dip

  • Makes4 servings
  • Prep Time20 min
  • Cook Time10 min
  • Total Time30 min
  • Calories137
  • Made withSplenda Granulated Sweetener


    • ½ fresh pineapple
    • ¼ melon
    • 2 satsumas
    • 300 g strawberries

    For the dip

    • 300 g 0% fat yogurt
    • 100 g raspberries
    • Zest of an orange
    • 2 tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy137 kcal175.64%
    • Total Fat1.20 g1.54%
    • of which saturates0.50 g0.18%
    • Total Carbohydrate27.70 g10.07%
    • of which sugars27.50 g10%
    • Salt0.20 g0.07%



    Heat the barbecue or the grill.


    Peel both the pineapple and melon. Cut in to cubes around 2 cm square. Peel and segment the satsuma. Then check over the strawberries for size, removing the calyx and cutting in half if you need to.Thread the fruits on to some skewers. Depending on the length of the skewers, you should be able to make around 6-8. Sprinkle with a little Splenda Granulated.


    Place on the barbecue or under the grill for around 15 minutes, turning every few minutes to get a nice caramelisation on the edges of the fruits.


    Meanwhile, mix together the yogurt and raspberries with the orange zest and the Splenda Granulated. Use a fork but don’t over mix as it will make the mixture runny.


    Serve the fruits with the yogurt to dip in to.

    Made with

    Splenda Granulated Sweetener

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