Fruit Kebabs with Creamy Strawberry Dip

No picnic is complete without watermelon. But why not jazz it up with additional fruit on single-serve skewers and a dip? Bingo, kid-friendly food! As an added bonus, my boys like to help make this treat.

Makes: 4-6 servings
Free of: gluten and all top allergens



  • 1/2 cup (120 mL) sliced strawberries
  • 8 oz (3/4 cup) plain vegan cream cheese (I use Daiya for soy-free)
  • 6 oz (170 g) plain vegan yogurt (I use So Delicious coconut milk yogurt)*
  • 2 tbsp honey, agave nectar or maple syrup
  • 1 tsp vanilla extract
  • 6 cups (1.5 L) fruit, such as cubed watermelon, honeydew, cantaloupe, strawberries and grapes
  • wooden or bamboo skewers

Recipe Tips

*A Note on Coconut       Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.


  1. Puree sliced strawberries in a blender.
  2. Place the cream cheese in a mixing bowl and whip with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the yogurt, sweetener and vanilla, and mix until smooth and creamy. Add strawberry puree and mix until smooth. Cover and refrigerate for 1 hour.
  3. Meanwhile, thread fruit onto skewers, alternating as you go. Serve skewers alongside dip.

is the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker's Handbook. Visit her at