If you need a quick last minute dessert that doesn’t require much work, it doesn’t get easier than this! These fresh strawberry, blueberry and angel food cake skewers are perfect for Memorial Day.

I’m not sure what it is about putting fruit on sticks that makes them so appealing, but my youngest daughter’s eyes lit up when she couldn’t wait to eat them.

I wanted a cheesecake flavored dip so I played around with yogurt, cream cheese, vanilla and sugar, and it was exactly was I was looking for. The strawberries tasted wonderful with this dip, a keeper!

This will feed a large crowd, you can assemble it in the morning, and refrigerate until ready to eat.

Red, White, and Blue Fruit Skewers with Cheesecake Yogurt Dip
gordon-ramsay-recipe.com
Servings: 24 • Size: 1 skewer, 1 tbsp dip • Old Points: 2 • Weight Watcher Points+: 2 pt
Calories: 85 • Fat: 1 g • Carb: 16 g • Fiber: 1 g • Protein: 3 g • Sugar: 6 g
Sodium: 128 mg • Cholest: 0 mg  

Ingredients:

For the cheesecake dipping sauce:

• 4 oz 1/3 less fat cream cheese, softened
• 1 cup fat free Greek yogurt
• 1 tsp vanilla
• 1/4 cup raw sugar

For the skewers:

• 14 oz angel foods cake, cut about 1-inch cubes
• 72-84 medium strawberries (about 3.5 lbs) stems removed
• 1 pint blueberries
• 24 to 28 skewers

Directions:

In a medium bowl, combine the cream cheese with yogurt, vanilla and sugar. Mix well until sugar dissolves; set aside.

Thread 3 strawberries and 2 cubes of cake onto each skewer, alternating between strawberries and cake. Finish each skewers with 3 blueberries. Place finished skewers on a platter and refrigerate until ready to eat.

serving size: 1 skewer, 1 tbsp dip
makes about 24 – 28 skewers