This recipe meets the GREEN criteria in the National Healthy School Canteen Guidelines.
¼ honeydew melon
1 punnet strawberries
200g reduced fat vanilla yoghurt
10 paddle pop sticks
- Cut up each of the fruit into bite sized portions.
- Separate fruit into separate bowls.
- Skewer selection of fruit pieces onto paddle pop sticks and place on a plate.
- Drizzle yogurt over fruit kebabs or serve the kebabs with a dollop of yogurt on the side.