Sweet breakfast kabobs with honey-yogurt dipping sauce feature skewered fresh fruit, mini pancakes or waffles, and other breakfast bites. Served with a creamy, tangy-sweet honey-yogurt dip, they’re a fun and healthy morning treat.

Ingredients

  • vegetable oil, for frying
  • 3/4 cup greek yogurt
  • 1/4 cup honey
  • 1/4 teaspoon vanilla extract
  • one 16.3-ounce tube refrigerated biscuit dough
  • 1 cup sugar
  • 2 tablespoons ground cinnamon
  • 12 strawberries, hulled
  • 12 blackberries
  • 1 large mango, cut into large chunks
  • 3 kiwis, quartered

Directions

  1. Heat 3 inches of vegetable oil in a Dutch oven to 325 degrees F.
  2. Meanwhile, mix together the yogurt, honey and vanilla in a medium bowl and set aside.
  3. Separate 5 rounds of biscuit dough and cut the edges off to form squares. Cut each square into 4 so you have a total of 20 small squares. (Reserve the remaining biscuits for another use.)
  4. Combine the sugar and cinnamon in a medium bowl.
  5. In batches, fry the dough squares in the hot oil until golden brown, 2 to 3 minutes. Transfer to the cinnamon sugar and toss to coat. Remove to a paper towel-lined plate.
  6. Evenly distribute the doughnuts, strawberries, blackberries, mango and kiwi among six 12-inch skewers (you will have 2 additional doughnuts). Serve alongside the honey-yogurt dipping sauce.