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Summer fruit sticks with Milo swirl yoghurt

  • 0:15 Prep
  • 4 Servings

Ingredients

  • 550g tub vanilla yoghurt
  • 2 tablespoons Milo
  • 1/2 medium (600g) pineapple, peeled
  • 1/2 large (900g) rockmelon, deseeded, peeled
  • 12 medium strawberries, hulled

Method

  • 1
    Spoon 1/4 cup yoghurt into each of four 3/4 cup-capacity plastic containers. Sprinkle each with 2 teaspoons Milo. Divide remaining yoghurt between containers. Using a skewer, lightly swirl Milo through yoghurt. Seal containers. Refrigerate.
  • 2
    Cut pineapple into 3cm cubes. Using a melon baller, scoop 24 balls from rockmelon. Thread pineapple, melon and strawberries onto skewers. Layer skewers in an airtight container. Refrigerate.

Source: taste.com.au

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