Kel’s Rainbow Fruit Kabobs with Cream Cheese Dipping Sauce

June is National Fresh Fruit and Vegetable Month, so to celebrate I decided to make these festive fruit kabobs with a low-fat cream cheese dipping sauce. These are so easy to make and they’re good for you as well. The dipping sauce has three ingredients and takes just minutes to assemble.

You want to choose fresh, ripe fruit in an assortment of different colors. For this batch of kabobs, I used the following fruit:


  • Strawberries
  • Cantaloupe (I used a melon baller, but you also can cut it in squares)
  • Kiwi (I also used honeydew melon for some of the kabobs)
  • Pineapple
  • Blueberries
  • Red grapes
  • Black grapes


Place the cut up fruit in separate bowls for faster assembly. Arrange the fruit on wooden skewers, basically following the order of the colors in a rainbow. What can be easier than that?

Cream Cheese Dipping Sauce

Instead of buying premade fruit dip (available in refrigerated section in the produce aisle of most grocery stores) consider making this low-fat sauce. It goes great with the fruit, especially the strawberries, melon and pineapple.


  • 8 oz. container low-fat cream cheese, softened
  • 14 oz. can fat-free sweetened condensed milk
  • Juice from a quarter of a fresh lemon


Blend the three ingredients using an electric mixer. Refrigerate for at least three hours before serving.

I served these at Gabe and Lexi’s recent birthday party to help balance the other sugar-laden desserts and the kids loved them! So did the adults! This is a great dish to take to a potluck dinner or brunch.

Bon appétit!

Eat, drink and be merry!

This entry was posted in Appetizers, Desserts, Low fat, Vegetables/Vegetarian/Vegan and tagged , , , , , , , , . Bookmark the permalink.

1 Response to Kel’s Rainbow Fruit Kabobs with Cream Cheese Dipping Sauce

  1. Pingback: 15 Birthday Party Appetizers

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