6 Bamboo skewers, 8 to 10 inches long
6 ounces key lime pie yogurt
3 ounces Wisconsin cream cheese, softened
2 teaspoons sugar
1/8 teaspoons imitation coconut extract (optional)
1 tablespoons lime juice
1 tablespoons butter, melted
1 small pineapple, peeled and cored
1 pound large, firm, fresh strawberries
2 large firm nectarines or peaches, fresh, pitted and cut into wedges
Preheat gas or charcoal grill to medium heat.
Soak skewers in warm water for several minutes; drain and set aside.
In a food processor or blender, process yogurt, cream cheese, sugar and coconut extract. Cover and chill.
In a small bowl, combine lime juice and melted butter. Set aside. Cut pineapple into 1-inch wide slices; quarter slices. Remove hulls (leaves) from strawberries. Alternately, thread strawberries, pineapple and nectarine or peach wedges on skewers. Brush with butter mixture.
Grill kabobs, uncovered, for 6 to 8 minutes or until heated through, turning once or twice. Do not allow strawberries to overcook.
Remove grilled fruit from skewers; serve with yogurt dipping sauce.