1 ½ cups strawberries
1 cup blueberries
1 cup nonfat vanilla yogurt (optional)
½ cup dried, shredded coconut (optional)
8 wooden skewers
Wash strawberries and blueberries. Chop strawberries into large chunks. Peel and cut the bananas into large chunks. Slide pieces of fruit onto skewers leaving space on the ends of the skewers for handling. Serving Option: Spread yogurt onto a wide plate and roll kabobs in the yogurt until lightly coated, then sprinkle kabobs with shredded coconut.