Freshen up with these fruity treats — the tangy lemon curd and yogurt dip is a game-changer!

• Feeds 24
• Ready in 30 minutes

Ingredients

• 300g pack Co-op melon & mango fingers
• 1 kiwi fruit, peeled
• 24 blueberries
• 12 red or black grapes, halved
• 200g Co-op Greek style natural yogurt
• 1 tbsp Co-op lemon curd
• You‘ll also need 24 cocktail sticks

Method

1. Cut the melon and mango into even pieces — you’ll need 24 pieces of mango and 24 of both types of melon
2. Cut the kiwi into 24 similarly sized pieces
3. Thread one piece of both types of melon, mango and kiwi onto each cocktail stick
4. Finish with a blueberry and a half-grape
5. Put the mini fruit kebabs on a baking tray lined with greaseproof paper and freeze for 2 hours, or until frozen
6. Put the yogurt in a bowl and swirl through the lemon curd
7. Serve with the frozen kebabs

Each serving contains

• Energy 1%105kj 25kcal
• Fat Med 1%1g
• Saturates Med 3% 0.6g
• Sugar Med 4% 3.3g
• Salt Low 0%0.01g

% of adult’s reference intake | Carbohydrates per serving : 4g