Ginger Dip (below)
30 seedless green grapes
30 pineapple chunks (see directions)
26 mandarin orange segments or 1 can (11 oz.) mandarin orange segments, drained
15 strawberries, each cut into halves
24 cheese cubes, each about 3/4 inch thick (about 8 ounces caraway, Colby, Cheddar, Monterey Jack or cream cheese)
GINGER DIP:
1 pkg. (8 oz.) crream cheese, softened
1 c. plain yogurt
1/4 c. honey
2 tsp. crushed gingerroot
1 can (8 oz.) crushed pineapple in juice, drained
FRUIT-CHEESE KABOBS
Each chunk should be about 3/4 inch wide (1/4 pineapple), or 1 can (8 1/4 oz.) sliced pineapple in syrup, drained and each slice cut into eighths.
Prepare Ginger Dip. Alternate 3 pieces of combination of fruit and cheese on plastic wooden picks. Serve with Ginger Dip. About 40 appetizers; 65 calories per appetizer
GINGER DIP:
Beat cream cheese, yogurt, honey and gingerroot until creamy. Fold in pineapple. Cover; refrigerate 1 hour. About 3 cups dip; 30 calories per tablespoon
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