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LATE SUMMER FRUIT KABOBS 
3 pears, cored; cut wedges
3 apples, cored; cut wedges
24 seedless green grapes
24 watermelon cubes
8 oz. carton fruit flavored yogurt
Lemon juice
3 plums, pitted; cut wedges
24 seedless red grapes
8 oz. pkg. cream cheese

Dip pear and apple wedges in lemon juice to prevent discoloration. On wooden skewers, place fruit in contrast in shape and color. Refrigerate until serving. Serve with Frosty Fruit Dip: Combine softened cream cheese and yogurt, blend well. Store tightly covered in refrigerator.
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