Go Back
+ servings
Print Pin
0 from 0 votes

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


  • 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.
  • 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.
  • Make the kabobs: Thread fruit onto skewers, alternating between the three until skewers are filled.
  • Serve kabobs with fruit dip.


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