Patriotic Fruit Kabobs with Vanilla Bean Yogurt Dip
Red, white, and blue patriotic fruit kabobs are festive and easy to make. Serve them with creamy vanilla bean yogurt dip. Perfect for holiday picnics!
Why you’ll love it: The fruit kabobs are a fun finger food that both kids and adults love.
How long it takes: 15 minutes
Equipment you’ll need: wooden or bamboo skewers, mixing bowl, electric mixer
Servings: 1½ cups dip and as many skewers as you like
Just in time for Memorial Day and Independence Day, patriotic fruit kabobs are an easy dessert that’s a hit with all ages. With seasonal fresh fruit attractively displayed on skewers and a sweet yogurt fruit dip, the kabobs are both decorative and delicious.
For the colors of the U.S. flag, we’re going with red, white, and blue. If your flag has different colors, you can choose fruit that matches. In fact, you can match the fruit to any occasion from birthday parties to bridal showers. The fruit kabobs are fun to serve at brunches, picnics, and potlucks.
Have a picky eater? Kids love to dip things so fruit kabobs with creamy dip is really a great way to get them to eat fruit. It’s a fun after school snack that’s easy to make. Include them on a snack board especially made for kids.
I’m sure I’ll be whipping up batches of this vanilla bean yogurt dip all summer long and dipping anything I can find into it. You all know my long standing obsession with vanilla beans. Those little black dots of love make everything they touch so much better. I love this 3 ingredient no churn vanilla bean ice cream and vanilla bean cookie bars!
Vanilla beans also lend great flavor to this simply delicious dip which is perfect for dipping fruit and cake into (or a spoon!).
Why You’ll Love These Kabobs
- Versatile: Almost any type of fruit, cake, or even marshmallow can be threaded on the skewers. Keep reading for suggestions.
- Healthy: With fresh fruit and angel food cake, this is a low calorie dessert. Fresh fruit has lots of health benefits, too. The dip is made primarily with yogurt and is lightly sweetened. Each serving (2 tablespoons) is just 34 calories.
- Easy To Make: I can’t think of too many other desserts that take just 15 minutes to prepare. This is a quick and easy dessert.
What You’ll Need
- Greek Yogurt: Yogurt is the base of the dip. Greek yogurt is thicker than regular yogurt so it works better for dips. Be sure to buy plain, unflavored yogurt. It can be whole milk, 2%, or nonfat; I’ve tried all three and they all work fine.
- Cream Cheese: Either regular or reduced fat cream cheese is fine. Be sure to take the cream cheese out of the refrigerator an hour or so ahead of time so it has a chance to soften.
- Brown Sugar: The dip is sweetened with brown sugar which adds a hint of caramel flavor. Pack the sugar firmly into the measuring cup. The brown sugar slightly colors the dip. If you prefer a whiter dip, use granulated sugar instead.
- Vanilla Bean: Look for vanilla beans that are glossy and plump. If they are really wrinkled and dried, they won’t have as much vanilla inside. If you prefer, you can substitute vanilla bean paste.
How To Scrape A Vanilla Bean
Cut the bean in half lengthwise with a sharp paring knife. Using the dull side of the knife, scrape out the tiny seeds in both halves. Use the scrapings immediately; they don’t keep well.
You can use the scraped pods, too. Put them in your sugar container to make vanilla sugar. They can be used to infuse vanilla flavor into coffee, cream, or milk.
- Vanilla Extract: Yup, double the vanilla flavor! Use pure vanilla extract, not the imitation vanilla flavoring.
- Fresh Blueberries and Strawberries: Look for firm fresh berries. If they are overripe and squishy, they won’t stay on the skewers as well. Be sure to rinse the berries well with cool water and pat them dry.
- Angel Food Cake: Purchase an already baked cake or bake your own. Cut the cake into bite-sized squares.
How To Make This Recipe
Prepare the vanilla bean yogurt dip first. It can be made ahead and refrigerated.
Put the softened cream cheese into a bowl and use an electric mixer to blend it until it’s smooth about 30 seconds.
Don’t worry if you forget and put everything in the bowl at once. We tested it both ways and found that beating the cream cheese first makes the dip a little smoother. The difference isn’t huge and your dip will be just fine either way.
Add the remaining dip ingredients and beat until the dip is smooth and creamy.
Assemble the fruit kabobs, arranging the strawberries, blueberries, and cubed angel food cake in the order you prefer. I like to start and end with a berry because the cake tends to fall off the end otherwise.
How To Cut Angel Food Cake
Choose a long serrated knife. Gently saw through the cake, using a back and forth motion. Let the knife do the work. If you press too hard, the cake compresses.
It’s up to you whether you want to trim the browned parts of the cake off before cutting it into cubes.
More Ideas For Fruit Kabobs
- Red: red raspberries, watermelon chunks, red apples
- White: banana slices, marshmallows, pineapple chunks, pound cake
- Blue: blackberries
- Any Color: grapes (any color), kiwi slices, melon balls or chunks, sliced oranges, mandarin orange segments, etc.
- Rainbow: (in this order) red grapes, blueberries, green grapes or kiwi, pineapple chunks, cantaloupe, strawberries
Refrigerate dip in a tightly covered container until ready to use. It will keep for 5 to 7 days. Once it has been setting on the counter and dipped into frequently, it should be discarded.
The fruit kabobs can be assembled an hour or two in advance. Keep in mind that if the strawberries are sliced or cut, they may bleed a little juice into the cake. Cover and refrigerate until ready to serve.
If you’re liking the idea of food on a stick, try:
- Grilled Shrimp Kabobs with Pineapple
- Grilled Pork Kabobs with Apples (the apricot jam glaze is amazing!)
- Easy Chicken Cordon Bleu Kabobs with Swiss cheese dip
- Chai French Toast Skewers
- Shish Tawook – Lebanese Marinated Chicken
- Chicken Kofta Kebabs
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
For the Kabobs:
- fresh blueberries
- fresh strawberries
- angel food cake, cut into bite sized cubes (use a serrated knife, gently sawing through the cake)
For the Dip:
- 4 ounces cream cheese, softened
- 1 cup plain Greek yogurt (nonfat is fine)
- 3 tablespoons lightly packed brown sugar
- 1 vanilla bean, scrapings and seeds (see note)
- 2 teaspoons pure vanilla extract
- In a large bowl, use an electric mixer to beat the cream cheese on medium speed until smooth, about 30 seconds.
- Add yogurt, brown sugar, vanilla bean scrapings, and vanilla extract. Beat on medium speed until combined and smooth, scraping down sides as needed, about 1 minute.
- Cover and refrigerate until ready to serve.
- For the kabobs, skewer strawberries, blueberries and white angel food, alternating colors. Serve immediately.
- Nutrition information is for dip only.
- If desired, substitute 1 tablespoon vanilla bean paste for the vanilla bean and vanilla extract.
- The dip is slightly tangy. If you would like it sweeter, feel free to add more sugar to taste. For a whiter dip, granulated or powdered sugar can be substituted for the brown sugar.
- Be creative with the skewers. Pound cake, marshmallows, banana slices, or pineapple chunks can be used for the white. Red raspberries, watermelon chunks, or red apples can be used for the red. Blackberries can be substituted for the blue. If red, white, and blue aren’t your colors, substitute anything you like!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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