Pound cake kebabs with yogurt dip are a quick and easy way to serve up a healthy snack or fresh fruit dessert. I paired them with two flavored yogurt dips: chocolate and blueberry. They look beautiful on a brunch table, and they’re fun to make, too.
Disclosure: This post is brought to you by Sara Lee. I’ve been compensated with free product and a gift card for writing it, but as always, all thoughts and opinions are my own.
During the holidays, I feel the need to keep things as simple as possible, especially the food. The last thing I need in my kitchen is chaos and clutter, where I want things to be peaceful and easy.
Many Easter brunch and dinner tables will be filled with beautiful hams, lambs, and roasts this weekend. Along with mouthwatering side dishes and decadent desserts, of course. Because I won’t have company joining Brian and I at the table, I’m going to keep things as easy and laid back as possible.
These lemon pound cake kebabs will definitely make an appearance. They’re as convenient as convenience gets!
I love baking cakes from scratch, but like I said, I like to take it easy during the holidays, and Sara Lee pre-made desserts make that possible! Sara Lee makes delicious desserts that are sold in the frozen dessert section of the grocery store. They’re ready to thaw and serve.
Kids can help make these pound cake kebabs, too. It’s a fun, easy project!
You may want to supervise itty bitty kids, to make sure they aren’t jousting with the skewers or trying to poke the family pet in the eye. But other than that, you can let them have fun building dessert while you make dinner.
These are the skewers I use and recommend. I like their flat edge.
There isn’t a recipe for these kebabs, you just build them with whatever fresh fruit you have on hand. I had some mini marshmallows in the pantry, so I skewered a few of them on, too. I wanted to keep the dessert as low calorie and low fat as possible, so I made a couple of Greek yogurt dips to serve with the kebabs.
To make the blueberry yogurt dip, add 2 Tablespoons of blueberry jam to 1/2 cup of regular or low fat plain Greek yogurt.
I found the recipe for chocolate Greek yogurt dip on Cook the Story and knew that it would be the perfect sweet touch for these pound cake kebabs. Christine’s recipe calls for cayenne pepper to give it a kick of spice, but I decided to leave it out this time. CLICK HERE TO GET THE RECIPE.