Patriotic Fruit Kabobs
Red, white, and blue fruit kabobs perfect for July 4th or Memorial Day.
Servings: 24 kabobs
Calories: 73kcal
Ingredients
Cream Cheese Dip
- 1 8 ounce package cream cheese, softened
- 1 cup confectioners sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
Fruit Kabobs
- 72 fresh strawberries, hulled and halved
- 1 tablespoon lemon juice, optional
- 72 large, fresh blueberries
- 24 large marshmallows
- Angel food cake, cut into 24 (1-inch) cubes
Instructions
Cream Cheese Dip
- In a medium bowl, add the cream cheese, confectioners sugar, lemon juice, and vanilla extract, and beat on medium speed with an electric hand mixer until the cream cheese is smooth and free of lumps.
- Gradually add in the heavy whipping cream, and continue beating on medium speed until well mixed. Add in more whipping cream if you’d like a thinner dip. Cover and place in the refrigerator until you are ready to serve.
July 4th Fruit Kabobs
- In a medium mixing bowl, toss together the lemon juice and strawberries.
- Spear the strawberries, blueberries, marshmallows, and angel food cake cubes alternately onto 24 (8-inch) kabob sticks to make a red, white, and blue pattern.
- Store in the refrigerator until you are ready to serve.
Notes
- I recommend making the fruit kabobs 30 minutes to one hour before serving to ensure the strawberries and blueberries stay as fresh as possible.
- Store in the refrigerator for up to 3 days. Please note the angel food cake cubes and marshmallows may start to absorb the strawberry juices and turn red after a few hours.
