Fruit Pops with Marshmallow Yoghurt Dipping Sauce

250 g punnet strawberries, hulled

2 medium kiwifruit

2 bananas

500 g rockmelon

500 g watermelon

12 bamboo skewers or lollipop sticks

100 g marshmallows

400 g reduced fat strawberry yoghurt

Method:

Peel fruit and cut into 1 cm to 2 cm slices. Use a small round cutter to cut rounds from the watermelon and rockmelon.

Thread fruit rounds onto skewers.

Place marshmallows in a microwave safe bowl with one teaspoon water. Microwave on high for 15 to 20 seconds until just melted and stir until smooth.

Fold in yoghurt and pour into a serving bowl. Refrigerate until ready to serve.

Serve yoghurt dip with fruit skewers for dipping.

Source: Dairy Australia