Ingredients
  • 6 Otis Spunkmeyer mini muffins (blueberry, chocolate chip or banana)
  • 6 wood skewers (sharp edge cut off)
  • 6 strawberries
  • 6 raspberries
  • 6 banana slices
  • ½ cup nonfat Greek yogurt
  • 2 tablespoons honey
  • 2 fresh mint leaves finely chopped
Preparation
  1. In a bowl mix yogurt and honey together with chopped mint. Refrigerate until well chilled.
  2. Thread strawberries, muffins, raspberries and bananas on wooden skewers alternating between fruits and muffins.
  3. Serve kabobs with sauce in an airtight container for dipping. Kabobs can be wrapped in plastic for lunchbox transport.