Red, White and Blue Kabobs with Vanilla Pudding Dip

These fun, fruity kabobs are sure to be the hit of your 4th of July bash this year! Paired with a creamy vanilla pudding dip, they're positively irresistible!
Prep Time 20 minutes
Total Time 20 minutes
Servings 9 -12 kabobs


  • 2 tablespoons butter
  • 3/4 cup milk
  • 1/3 cup xylitol or sugar
  • 1 large egg yolk
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/2 cup sour cream
  • 1/4 cup whipped cream
  • 18-20 large strawberries
  • 2 large bananas peeled and sliced
  • 1-2 cups fresh blueberries
  • 9-12 skewers


  1. Prepare the pudding dip: In a small saucepan over medium-high heat, melt butter then whisk in milk, xylitol, egg yolk, and cornstarch/water mixture until smooth. Bring to a boil, stirring constantly until pudding is bubbly and thickened. Remove from heat and stir in vanilla and salt. Cool slightly.
  2. Once pudding is cooled, place in a medium bowl. Fold in sour cream and whipped cream until combined. Chill fruit dip until ready to use.
  3. Make the kabobs: Thread fruit onto skewers, alternating between the three until skewers are filled.
  4. Serve kabobs with fruit dip.

Recipe Notes

Kabobs are best if eaten the day they are prepared. Fruit dip may be refrigerated up to 3 days.