Grilled Fruit Kabobs with White Chocolate Dip


Side Dish
Grilled Fruit Kabobs with White Chocolate Dip

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Grilled strawberries, peaches, pineapple, and kiwi on metal skewers and garnished with fresh mint leaves

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Take your grilled fruit for a dip in a lightened dessert sauce that has all the yum of traditional fondue but less sugar and fat.

Recipe Tags

Servings and Ingredients

Serves 4
White Chocolate Dip
1 3/4 cup coconut milk beverage
1 oz.Hy-Vee creamy white vanilla baking chips
1(1.34 oz.) pkg. sugar-free, fat-free white chocolate instant pudding mix
2 c.Hy-Vee fat-free whipped topping, thawed
Fruit Kabobs
4(12-inch) metal or wood skewers
¼medium pineapple, peeled, cored and cut into 1-inch chunks
2nectarines, cut into wedges
4strawberries, stemmed and halved
1mango, peeled and seeded, cut into 1-inch chunks
4kiwi, peeled and halved
1 tsp.ground cinnamon
Mint, for garnish, optional

Things To Grab

  • 1-quart saucepan
  • Whisk
  • Charcoal or gas grill


  1. Prepare White Chocolate Dip: Add 1 tablespoon coconut milk and creamy white vanilla baking chips to a 1-quart saucepan. Heat over low heat, stirring constantly, until chips are melted and mixture is smooth. Cool slightly. Using a whisk, beat in remaining 3/4 cup coconut milk and instant pudding mix until mixture is blended and thickened. Fold in thawed fat-free whipped topping.

  2. Preheat charcoal or gas grill with greased rack for direct grilling over medium heat.

  3. Thread fruit onto each skewer. Grill 5 minutes or until fruit is warm and lightly charred, turning occasionally.

    Hyvee Culinary Expert Tip
    If using bamboo skewers, soak skewers in water for 30 minutes before using.
    Hy-Vee Test Kitchen
  4. Sprinkle skewers with cinnamon and, if desired, garnish with mint. Serve with White Chocolate Dip.

Nutrition facts


310 Calories per serving
1 kabob

Amounts Per Serving

  • Total Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 400mg
  • Total Carbohydrates: 55g
  • Protein: 3g

Daily Values

Vitamin A 25%
Vitamin C 260%
Iron 6%
Calcium 8%

Recipe Source:

Balance July 2017