When you need a quick dessert that doesn’t require a lot of work, it doesn’t get easier than this! These fresh strawberry, blueberry and angel food cake skewers are perfect for Memorial Day, Fourth of July, Labor Day or any summer celebration.
If you’re expecting crows, this is a winner. With this you can easily feed a large crowd. You can make the dip the night before, assemble the skewers in the morning and store in the refrigerator until you are ready to eat.
How do you make red, white and blue fruit skewers?
Ingredients
For the cheesecake dipping sauce:
- 4 oz 1/3 reduced fat cream cheese, softened
- 1 cup fat-free Greek or plain yogurt
- 1 teaspoon vanilla
- 1/4 cup raw sugar
For the skewers:
- 14 oz angel food cake, cut into approximately 1 inch cubes
- 72-84 medium strawberries, about 3.5 pounds of stems removed
- 1 pint blueberries
- 24 to 28 skewers
Directions
- In a medium bowl, mix the cream cheese with yogurt, vanilla and sugar. Mix well until the sugar dissolves; set aside.
- Thread 3 strawberries and 2 cake cubes onto each skewer, alternating between strawberries and cake.
- Top each skewer with 3 blueberries.
- Place the finished skewers on a platter and refrigerate until ready to eat.
Variations
- You can skip the skewers and simply serve the fruit in a bowl with the dip.
- Use a pound cake or gluten-free cake instead.
- You can also replace the fruit swap watermelon cubes with the strawberries.
- Want a chocolate dipping sauce – see the keto-friendly chocolate sauce recipe below.
How do you make chocolate dipping sauce?
Ingredients
- ¼ cup Dutch cocoa powder
- ½ cup granulated allulose
- pinch of salt
- ⅓ cup water
- ½ teaspoon vanilla extract
- 2 tablespoons coconut cream
Directions
- In a small saucepan, whisk together the cocoa powder, allulose granules and salt, breaking up any lumps.
- Place the pan over medium heat and pour in the water, coconut cream and vanilla. Mix to combine the wet and dry ingredients.
- Heat the sauce for about 5 minutes, or until it comes to a boil. Make sure you stir it often. Once it boils, immediately reduce the heat to low.
- Let the sauce simmer over low heat for about 5 minutes, stirring frequently.
- Remove the sauce from the heat and let it cool for a few minutes before using, or transfer it to a heatproof glass jar and let it cool completely before putting the lid on. The sauce will thicken slightly as it cools. Store in the refrigerator for up to 1 month.
