Marinated Fruit With Coconut Dressing

Ingredients

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

Directions

1. 1

   FRUIT: Place fruit gently into a large bowl or ziploc bag.

2. 2

   MARINADE: Mix all ingredients well and pour gently over fruit. Cover or seal bag and refrigerate for 1-3 hours.

3. 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. 4

   AS A FRUIT SALAD: Drain fruit from marinade (discard marinade). Mix fruit together with dressing and serve immidiately.

5. 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.