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For the Love of Cooking!

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Rainbow Fruit Kebobs with Lemon Mousse Recipe

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Rainbow Fruit Kebobs with Lemon Mousse

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Red: grapes, raspberries, strawberries
Orange: peaches, cantaloupe, oranges
Yellow: apples, bananas, pears
Green: kiwi, grapes
Blue: Blueberries, blackberries
Purple: grapes
Bamboo skewers
1 2 oz. package silken tofu, chilled
1/3 cup maple or agave syrup
1 teaspoon vanilla
Juice and zest of one lemon
1/8 teaspoon turmeric or a drop of yellow food coloring
Pinch pink salt
Suggested Toppings:
Toasted coconut
Chopped nuts


  1. Wash and prepare the fruit. Cut the larger fruits into 1 inch cubes and skewer them in a rainbow pattern. Red, orange, yellow, green, blue and purple.
  2. In a blender jar combine the silken tofu with the syrup, vanilla, lemon juice, lemon zest, turmeric or food coloring and a pinch of pink salt. Blend on high until smooth then transfer to a serving bowl. Place the additional toppings in serving bowls and arrange the kebobs into a rainbow display on a serving platter. Chill until ready to serve.
  3. Note
  4. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit
Course: Dessert
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