Coconutty fruit kabobs


By Dr. Ronald Hoffman

Serves 8

1 pear
1 apricot
20 red and green seedless grapes
1/2 honeydew melon
1 green apple, cored, and cut into small chunks
1 cup yogurt, plain, sugar-free
1/2 cup coconut, sugar-free, dried, shredded
8 8-inch skewers

  1. Cut all the fruit into bite-size pieces.

  2. Create your own kabobs by threading the pieces of fruit onto the skewers. Add as much or as little of whatever fruit you want. Do this until the skewer is almost full. Leave enough room to hold on to the dull end.

  3. Put the yogurt on one plate and the coconut on another plate. Roll each kabob in the yogurt, then the coconut. Repeat these steps with each kabob until all are coconut coated. Eat right away or freeze for about 5 minutes until the yogurt and coconut are fully set.

  4. Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
    Hoboken, NJ: John Wiley & Sons, Inc.; 2006.


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