Marinated Fruit With Coconut Dressing
Fruit: 1 pink lady apple, cut into 20 bite size pieces
1 pear, cut into 20 bite size pieces
2 bananas, firm, cut into 20 slices
1 tablespoon lemon juice
20 fresh pineapple chunks (about 1/2 of a pineapple)
20 seedless grapes
20 fresh strawberries, tops removed
Marinade: 1/4 cup sugar (or Splenda)
1/4 cup water
1/4 cup lemon juice
1/4 cup orange juice
Dressing: 8 ounces neufchatel cheese, softened (or cream cheese)
16 ounces vanilla yogurt (or lemon or strawberry)
1/2 cup reduced-sugar orange marmalade
1/2 cup flaked coconut
2 teaspoons grated lemon peel
1 teaspoon ground ginger
2 bananas, firm, cut into 20 slices
1 tablespoon lemon juice
20 fresh pineapple chunks (about 1/2 of a pineapple)
20 seedless grapes
20 fresh strawberries, tops removed
Marinade: 1/4 cup sugar (or Splenda)
1/4 cup water
1/4 cup lemon juice
1/4 cup orange juice
Dressing: 8 ounces neufchatel cheese, softened (or cream cheese)
16 ounces vanilla yogurt (or lemon or strawberry)
1/2 cup reduced-sugar orange marmalade
1/2 cup flaked coconut
2 teaspoons grated lemon peel
1 teaspoon ground ginger
Directions:
1. Fruit: Place fruit gently into a large bowl or ziploc bag.
2. Marinade: Mix all ingredients well and pour gently over fruit. Cover or seal bag and refrigerate for 1-3 hours.
3. Dressing: In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Beat in remaining dressing ingredients and mix well. Cover and chill 1-3 hours.
4. As a fruit salad: Drain fruit from marinade (discard marinade). Mix fruit together with dressing and serve immidiately.
5. As kabobs; Drain fruit from marinade (discard marinade). Using 20 wooden skewers, alternately arrange fruit onto skewers. Place on grill and heat for just a few minutes, turning one halfway through. Serve with dressing on the side or brush with dip the last minute of grilling.
1. Fruit: Place fruit gently into a large bowl or ziploc bag.
2. Marinade: Mix all ingredients well and pour gently over fruit. Cover or seal bag and refrigerate for 1-3 hours.
3. Dressing: In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Beat in remaining dressing ingredients and mix well. Cover and chill 1-3 hours.
4. As a fruit salad: Drain fruit from marinade (discard marinade). Mix fruit together with dressing and serve immidiately.
5. As kabobs; Drain fruit from marinade (discard marinade). Using 20 wooden skewers, alternately arrange fruit onto skewers. Place on grill and heat for just a few minutes, turning one halfway through. Serve with dressing on the side or brush with dip the last minute of grilling.