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32 fresh pineapple chunks (about 1 lb.)
32 small strawberries (about 3 cups)
32 honeydew melon balls (about 3 cups)
1/4 cup rum, optional
8-oz. reduced-fat Havarti or Monterey Jack cheese, cut into 32 cubes
2 8-oz. cartons strawberry low-fat yogurt
1/2 tsp. ground cardamom
1. Combine first 4 ingredients; toss gently to coat.
2. Cover and chill for 4 hours, stirring occasionally.
3. Thread fruit and cheese onto 32 (6-inch) wooden skewers.
4. Combine yogurt and cardamom; stir well. Serve kabobs with dip.
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