recipe comes from the the Break
Eggs web site which is run by Faith Heinauer.
This is what she said in describing Break
grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
kids and adults will love these kebabs! Dip ripe
and juicy fruit into our sweet and creamy raspberry
1 x 10 ounce package sweetened raspberries,
1 x 8ounce package cream cheese, softened
1 7-ounce jar marshmallow creme
3 bananas, peeled
1/2 cup orange juice
1 ripe papaya, peeled, halved, seeded
1/2 ripe pineapple, peeled, cored
1 pint strawberries
3 kiwi, peeled
make the dip:
the raspberries (including their liquid), cream
cheese, and marshmallow crème in a food processor.
until thoroughly combined and puréed.
Transfer to a bowl.
make the fruit kebabs:
the bananas into 2-inch chunks. Place the bananas
in the orange juice until ready to skewer.
the papaya and pineapple into 1 x 1/2 inch chunks.
the strawberries in half.
the kiwi into thirds.
fruit on bamboo skewers.
the fruit on a platter, with the fruit dip in
make the skewers ahead, except for the bananas.
Cut and skewer the bananas right before serving.
a garnish, can top with toasted coconut