Recipes: Breakfast & Breads

Fruit Kebabs With Blueberry Dip




      • 3 cups fresh blueberries, divided
      • 1⁄3 cup “light” cream cheese
      • 2 tablespoons apricot preserves
      • 2 cups watermelon or pineapple
      • 2 apples, cored and cut into 24 pieces


  • In the container of a food processor or blender place 2 cups of the blueberries, cream cheese and preserves
  • Whirl until smooth
  • Remove to a serving bowl, cover and refrigerate until serving
  • On 24 (10-inch) bamboo skewers, alternate remaining blueberries with watermelon and apple pieces
  • Serve the kebabs with the blueberry dip


  • Number of servings (yield): 24 kebabs and 2 cups dip