DIRECTIONS

Place the grapes, cheddar, and jicama onto the skewers, alternating them until there are three of each item on each skewer.

In a small bowl, stir together the yogurt, cilantro, lime zest and juice, honey, and salt until well combined. Serve the skewers with the sauce for dipping.

*Can substitute 1/3 large English cucumber, seeded, and cut into ½ inch chunks if jicama is not available.

Serving size: 2 skewers and 2 tablespoons sauce.

Ingredients

3/4 cup green California grapes (24 grapes)
4 ounces fat-free cheddar cheese, cut into ½ inch cubes
1/4 large jicama root, peeled and cut into ½ inch cubes*
1/2 cup fat-free plain yogurt
1 tablespoon finely chopped fresh cilantro leaves
1 teaspoon finely grated lime zest
2 teaspoons lime juice
1 teaspoon honey
Pinch of salt
8 10-inch wooden skewers or 16 5-inch wooden skewers

DIRECTIONS

Place the grapes, cheddar, and jicama onto the skewers, alternating them until there are three of each item on each skewer.

In a small bowl, stir together the yogurt, cilantro, lime zest and juice, honey, and salt until well combined. Serve the skewers with the sauce for dipping.

*Can substitute 1/3 large English cucumber, seeded, and cut into ½ inch chunks if jicama is not available.

Serving size: 2 skewers and 2 tablespoons sauce.

Notes

Recipe created by Chef and Nutritionist, Ellie Krieger, M.S., R.D.

This is a Gluten-free recipe
This is a Vegetarian recipe

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving:  Calories 111; Protein 11g;  Carbohydrates 17g; Fat .2g  (Calories from Fat 2%);  Saturated Fat 0g; Cholesterol 6mg; Sodium 284mg; Fiber 4g.