Marinated Fruit With Coconut Dressing

Ingredients

• 1 pink lady apple
• cut into 20 bite size pieces
• 1 pear
• cut into 20 bite size pieces
• 2 bananas
• firm
• cut into 20 slices
• 1 tablespoon lemon juice
• 20 fresh pineapple chunks (about 1/2 of a pineapple)
• 20 seedless grapes
• 20 fresh strawberries
• tops removed
• 14 cup sugar (or Splenda)
• 14 cup water
• 14 cup lemon juice
• 14 cup orange juice
• 8 ounces neufchatel cheese
• softened (or cream cheese)
• 16 ounces vanilla yogurt (or lemon or strawberry)
• 12 cup reduced-sugar orange marmalade
• 12 cup flaked coconut
• 2 teaspoons grated lemon peel
• 1 teaspoon ground ginger

Instructions

1. FRUIT: Place fruit gently into a large bowl or ziploc bag.
2. MARINADE: Mix all ingredients well and pour gently over fruit.
3. Cover or seal bag and refrigerate for 1-3 hours.
4. DRESSING: In a medium bowl, using an electric mixer, beat cream cheese until fluffy.
5. Beat in remaining dressing ingredients and mix well.
6. Cover and chill 1-3 hours.
7. AS A FRUIT SALAD: Drain fruit from marinade (discard marinade).
8. Mix fruit together with dressing and serve immidiately.
9. AS KABOBS; Drain fruit from marinade (discard marinade).
10. Using 20 wooden skewers, alternately arrange fruit onto skewers.
11. Place on grill and heat for just a few minutes, turning one halfway through.
12. Serve with dressing on the side or brush with dip the last minute of grilling.