These kebabs work well with any type of fruit, including more exotic types such as star fruit, kumquats or prickly pears.

In a small bowl, whisk together the yogurt, lime juice and lime zest. Cover and refrigerate until needed.

Thread 1 of each fruit onto the skewer. Repeat with the other skewers until the fruit is gone. Serve with the lemon lime dip.

• 6 ounces low-fat, sugar-free lemon yogurt
• 1 teaspoon fresh lime juice
• 1 teaspoon lime zest
• 4 pineapple chunks (about 1/2 inch each)
• 4 strawberries
• 1 kiwi, peeled and quartered
• 1/2 banana, cut into 4 1/2-inch chunks
• 4 red grapes
• 4 wooden skewers