1 apple, sliced
12 small strawberries
1 zucchini, sliced
1 yellow squash, sliced
1 cup fresh pineapple chunks
12 cubes Cabot Sharp Light Cheddar
¾ cup Cabot Nonfat Plain Yogurt
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
2 teaspoons curry powder (or less to taste)
1 teaspoon minced garlic
Salt and ground black pepper to taste
1 English cucumber, peeled and thinly sliced
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To make swords:
THREAD two pieces of each ingredient on six 10-inch bamboo skewers.
To make sauce:
WHISK together all ingredients except cucumber slices in bowl. Stir in cucumber. Serve alongside skewers for dipping.