12 servings, 1 kabob and 2 heaping tablespoons dip
1/2 cup fat-free sour cream3 ounces light cream cheese 1/3 cup sifted powdered sugar 1 tablespoon orange juice concentrate 1 tablespoon lime juice 1 teaspoon vanilla 1/2 cup light whipping cream 3 cups small whole strawberries 1 (12 ounce) angel food cake, cut into cubes
In a blender, food processor or with an electric mixer combine sour cream, cream cheese, powdered sugar, orange juice, lime juice and vanilla until well blended. Add whipping cream and process or mix until fluffy and mixture begins to thicken. On 12 small wooden skewers thread strawberries and cake alternating each time. Serve dip chilled with fruit kabobs.