Breakfast Kabobs with Yogurt Dip

 

8

wooden skewers (8 inch)

2

oz thinly sliced hard salami, folded into quarters

4

oz Muenster cheese, cubed

2

cups cantaloupe cubes

1

cup fresh strawberries, halved

4

slices (1/2 inch thick) French bread, cut into cubes

1

cup Yoplait® 99% Fat Free creamy harvest peach, creamy strawberry or creamy strawberry banana yogurt (from 2-lb container)

• 1 Onto wooden skewers, thread salami, cheese, fruit and bread.
• 2 Serve kabobs with yogurt as a dip.