Marshmallow Fruit Kabobs

1. 1

   Mash and strain raspberries, reserving juice. Discard seeds. In a small bowl, combine the orange juice, sugar and raspberry juice; set aside.

2. 2

   On 12 metal or soaked wooden skewers, alternately thread fruit and marshmallows. Combine lemon juice and honey; brush over fruit.

3. 3

   Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat. Place kabobs over drip pan and grill over indirect medium heat for 2-4 minutes or until marshmallows are golden, turning frequently. Serve with raspberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.