Red White and Blue Kabobs with Vanilla Pudding Dip

These fruity red white and blue kabobs are sure to be the hit any 4th of July or Memorial Day cookout! Paired with a creamy vanilla pudding dip, they're absolutely irresistible.

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Red White and Blue Kabobs with Vanilla Pudding Dip

These fruity red white and blue kabobs are sure to be the hit any 4th of July or Memorial Day cookout! Paired with a creamy vanilla pudding dip, they're absolutely irresistible.

Prep Time 10

Cook Time 10

Chill Time 30

Total Time 50

Servings servings

Calories 101kcal

Ingredients

Vanilla Pudding Dip

1 large egg yolk
1/3 cup granulated sugar
1 cup 2% or skim milk
2 tablespoons cornstarch, mixed with 2 tablespoons water
1/2 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1/4 cup plain Greek yogurt
1/4 cup sweetened whipped cream

Fruit Kabobs

1 lb strawberries, halved
2 medium bananas, cut into 1-inch thick pieces
1 cup fresh blueberries

Instructions

Vanilla Pudding Dip

Place eggs yolk in a small bowl and lightly beat until smooth. Set aside.
Combine sugar and milk in a medium saucepan and heat over medium heat until steaming. Slowly drizzle 1/2 cup warm milk mixture into egg yolk, beating constantly until smooth.
Add egg yolk mixture and cornstarch-water mixture to saucepan and cook over medium heat, whisking occasionally until bubbly and thickened.
Remove pudding from heat and whisk in butter and vanilla extract. Allow pudding to cool slightly, then transfer to a bowl and press plastic wrap directly on surface. Allow to chill in refrigerator 30 minutes.
Once vanilla pudding has chilled, remove from refrigerator and gently fold in Greek yogurt and whipped cream. Return to refrigerator until ready to serve.

Fruit Kabobs

Thread fruit onto 8-10 skewers and serve immediately with vanilla pudding dip. Enjoy!

Notes

Storing Instructions

Kabobs are best served immediately after assembly so the banana does not brown. Store vanilla pudding dip in refrigerator up to 6 days.

Nutrition