If you’re looking for a quick, easy, and fun way to serve fresh fruit, try these lemon pound cake kebabs. I paired them with two flavored yogurt dips, chocolate and blueberry. They’ll look beautiful on your brunch table, and they’re a yummi way to feed your stomach, too!
#spon: 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.
I don’t know how you manage, but during the holidays, I feel the need to keep things as simple as possible. The last thing I need in the house is chaos and clutter. I need things to be peaceful and easy, especially where the food is concerned. I know a lot of you are planning to make delicious and fancy Easter brunches and dinners this weekend. Your tables will likely be filled with beautiful hams, lambs, and roasts, along with mouthwatering side dishes and decadent desserts. Because we won’t have any company joining us at the table, I’m going to keep things as easy and laid back as possible for Brian and I. 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 makes that possible! They’ve got several delicious desserts that are sold in the frozen dessert section of the grocery store. They’re ready to thaw and serve. All I had to do was let the lemon pound cake sit on the counter for about 20 minutes to soften up a little, then I cut it into cubes and skewered it onto the kebabs with some fresh fruit. Easy peasy!
This is a fun dessert that your kids can help with, too. You might want to peek in on the 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.
There’s not even a recipe to these beauties…you just build them with whatever fresh fruit you have on hand. I had some mini marshmallows sitting in the pantry, so I skewered a few of them on. 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 lemon pound cake kebabs. The blueberry yogurt dip was as simple as adding 2 Tablespoons of blueberry jam to 1/2 cup of plain Greek yogurt. I suppose I could have made it even easier if I had just purchased blueberry yogurt
The second dip I made was a chocolate Greek yogurt dip. I found the recipe on Christine’s site and knew that it would be the perfect sweet touch for these lemon pound cake kebabs. Christine’s recipe calls for cayenne pepper to give it a bit of a kick. I decided to leave it out this time, but I love a little heat with my chocolate, so I’m sure I’ll add it the next time I make it! CLICK HERE TO GET THE RECIPE