Freshfruitkabobswithpoppyseeddip Recipes

Steps:

• Combine yogurt, cheesecake pudding mix, and poppy seeds in a small bowl; stir to combine. Mix in milk, 1 tablespoon at a time, until desired consistency is reached. Refrigerate until ready to serve.

Steps:

• Arrange fruit cubes and slices alternately on skewers.
• For Poppyseed Dip, stir together remaining ingredients in a small bowl. Serve dip alongside fruit kabobs.

Steps:

• In a medium bowl place cut fruit, blueberries, lemon juice and 1 tablespoon sugar. Mix well and macerate for about 10 to 15 minutes. This will allow fruit to be infused with lemon juice and sugar. Meanwhile in a small bowl stir 2 cups of lowfat yogurt and poppy seeds. In clear glasses, layer the ingredients starting with the fruit mixture then next layer with yogurt, then fruit, then yogurt. Repeat these steps until you have filled the glasses. Garnish with a sprig of mint.

Steps:

• For the fruit kabobs: Thread the fruit onto eight 12-inch metal or wooden skewers. Chill until ready to serve.
• For the strawberry cream cheese and yogurt dip: Put the cream cheese, strawberries, yogurt and honey in a food processor and pulse until the strawberries are minced and the mixture is smooth. Serve with the kabobs.

Steps:

• Heat oven to 375 degrees F. In medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 teaspoon of the lemon peel and lemon juice; mix well. In another medium bowl, combine remaining 3/4 cup sugar, 1 teaspoon lemon peel and poppy seed; mix well. Separate dough into 8 biscuits. Carefully split side of each biscuit halfway to form opening. Fill each opening with 2 rounded tablespoons cream cheese mixture. Press edges firmly to seal. Dip filled biscuits in melted butter; coat with poppy seed mixture. Place in ungreased jumbo nonstick muffin cups.
• Bake at 375 for 13 to 17 minutes or until puffed and golden brown. Cool 10 minutes. Run knife around edge of each puff to loosen; remove from muffin cups. Serve warm. Store in refrigerator.

Steps:

• In a medium bowl place cut fruit, blueberries, lemon juice and 1 tbsp sugar. Mix well and macerate for about 10 to 15 minutes. This will allow the fruit to be infused with lemon juice and sugar.
• Meanwhile, in a small bowl stir 2 cups of lowfat yogurt and poppy seeds.
• In clear glasses (wine glasses make an excellent choice) layer the ingredients starting with the fruit mixture, then the yogurt. Repeat until full. Garnish with a sprig of mint.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
• Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
• Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla extract. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into prepared muffin tin.
• Bake in the preheated oven until tops are golden, 15 to 20 minutes.

Steps:

• In a blender, combine the vinegar, sugar, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. , Just before serving, combine the fruits. Serve with poppy seed dressing in an ice bowl lined with lettuce or lemon leaves if desired.

Steps:

• In a small bowl, beat cream cheese, confectioners' sugar, sour cream and extract until smooth. Refrigerate until serving. On 6 wooden skewers, alternately thread strawberries, grapes and pineapple. Serve with dip.

Steps:

• Toss apple and pear with lemon juice. Divide fruit into 12 portions and thread onto wooden skewers. Combine dip ingredients in a small bowl; serve with the kabobs.

Steps:

• If you're starting with a whole watermelon, cut it in half. Cut tip to tip, so that if you turn your half upside down, the tips are barely noticeable at each end. Choose to work with the half that looks the best when you turn it over.
• Using a melon baller, scoop out all of the watermelon into nice bite sized balls, place them on a platter as you go. When you can't make any more balls, scrape the remainder of the watermelon out using a spoon until you have an empty shell (all white), and set the shell aside to let it dry out.
• Once the shell is dried out a bit you will turn the shell over onto a platter, so the cut side is down and you've got a nice half round base to work with. Using a paring knife, cut small X marks or poke holes in rows as you choose across the outside of the melon shell. Space the holes about 2" apart.
• Cut the rest of your fruit into bite sized pieces. You may also choose to use the melon baller on the cantaloupe.
• Once all the fruit is cut up, you can start assembling the fruit onto skewers following any pattern you like. The grapes and berries can act as cute stoppers in between larger pieces of fruit. You may also choose to place a piece of fresh mint here and there. Leave about 3" empty on the bottom of each skewer.
• As you finish each skewer poke the bottom into one of the pre-made holes or x's on your watermelon shell. Before long you'll have the entire melon filled up and looking a bit porcupine-ish. If you need to prepare a little in advance, make the skewers and base and then keep them chilled. Poke the skewers into place once you're ready to serve.

Steps:

• Combine sour cream, lemonade concentrate, poppy seeds, and salt in a bowl; mix to combine. Garnish with lemon slice.

Steps:

• Whisk all ingredients together until smooth.

Steps:

• For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.