If you need a quick dessert that doesn’t require much work, it doesn’t get easier than this! These fresh strawberry, blueberry and angel food cake skewers are perfect for Memorial Day, Fourth of July, Labor Day or any summer party.

If you are expecting a crows this is a winner. This will easily feed a large crowd, you can make the dip the night before, assemble the skewers in the morning, and refrigerate until ready to eat.

How to make Red White and Blue Fruit Skewers

Ingredients

For the cheesecake dipping sauce:

• 4 oz 1/3 less fat cream cheese, softened
• 1 cup fat free Greek or plain yogurt
• 1 tsp vanilla
• 1/4 cup raw sugar

For the skewers:

• 14 oz angel foods cake, cut about 1-inch cubes
• 72-84 medium strawberries, about 3.5 pounds- stems removed
• 1 pint blueberries
• 24 to 28 skewers

Directions

1. In a medium bowl, combine the cream cheese with yogurt, vanilla and sugar. Mix well until sugar dissolves; set aside.
2. Thread 3 strawberries and 2 cubes of cake onto each skewer, alternating between strawberries and cake.
3. Finish each skewers with 3 blueberries.
4. Place finished skewers on a platter and refrigerate until ready to eat.

Variations

• You can skip the skewers and just serve the fruit in a bowl with the dip.
• Use a pound cake or gluten-free cake instead.
• You can also change up the fruit- swap watermelon cubes for the strawberries.
• Want a chocolate dipping sauce- see the recipe below for keto friendly chocolate sauce.

How to make chocolate dipping sauce

Ingredients

• ¼ cup Dutch-process cocoa powder
• ½ cup granulated allulose
• pinch of salt
• ⅓ cup water
• ½ teaspoon vanilla extract
• 2 tablespoons coconut cream

Directions

1. In a small saucepan, whisk together the cocoa powder, granulated allulose and salt, breaking up any clumps.
2. Place the pan over medium heat and pour in the water, coconut cream and vanilla. Mix to combine the wet and dry ingredients.
3. Heat the sauce for about 5 minutes, or until it comes to a boil. Make sure to stir it often. Once it boils, immediately turn the heat to low.
4. Simmer the sauce on low for about 5 more minutes, stirring frequently.
5. Remove from heat and allow the sauce to cool for a couple of minutes before using, or transfer it to a heat-proof glass jar and let it cool completely before placing the lid on it. The sauce will thicken slightly as it cools. Store in the refrigerator for up to 1 month.