Red White and Blue Fruit Skewers with Cheesecake Yogurt Dip

Make Red White and Blue Fruit Skewers with Cheesecake Yogurt Dip for a festive, no-bake party appetizer.

Ingredients

• 4 oz 1/3 less fat cream cheese (softened)
• 1 cup fat free Greek or plain yogurt
• 1 tsp vanilla
• 1/4 cup raw sugar
• 14 oz angel foods cake (cut about 1-inch cubes)
• 72-84 medium strawberries (about 3.5 lbs stems removed)
• 1 pint blueberries
• 24 to 28 skewers

Instructions

Step 1: Make the cheesecake yogurt dip

In a medium matte white ceramic bowl, soften the cream cheese until velvety, then stir in the fat-free Greek yogurt, vanilla, and raw sugar. Work the mixture with a spoon or small whisk until the sugar dissolves and the texture becomes smooth, glossy and thick—creamy white with faint ripples where the utensil passed. Transfer the dip to a small serving bowl (keep the same matte white ceramic bowl for continuity) and set aside to chill briefly while you prepare the skewers.

Step 2: Prepare and begin assembling the skewers

Trim the stems from the strawberries and cut the angel food cake into roughly 1-inch airy cubes so each bite alternates dense berry and featherlight cake. Keep blueberries rinsed and drained in their pint container. Thread each bamboo skewer with a repeating pattern: three strawberries and two cake cubes, alternating for a pleasing red-and-white cadence, leaving room at the tip for a finishing cluster of blueberries. Keep the unused skewers stacked neatly at the side and arrange partially threaded skewers in a tidy row as you work—this is the visual shift from ingredients to the assembled pattern.

Step 3: Finish assembly and chill the platter

Complete the last blueberries on the tip of each skewer so every stick finishes with a trio of deep-blue berries. Lay the finished skewers side-by-side on a long rectangular matte white ceramic platter in a dense, slightly fanned order so the red-white-blue pattern reads clearly from above. Tuck the chilled matte white bowl of cheesecake yogurt dip at one end of the platter and slide a small silver spoon into it. Refrigerate the platter until ready to serve so textures stay cool and berries remain glossy.

Step 4: Serve and present

For serving, bring the chilled platter to the table with the bowl of thick, glossy cheesecake yogurt beside it; the dip should cling to the spoon in a soft ribbon when lifted. Arrange a few loose blueberries and a couple of extra cake cubes near the bowl for a casual, approachable look. The finished presentation is bright, clean, and celebratory—juicy red strawberries, pillowy white cake cubes, and satin-blue blueberries against the neutral quartzite, ready for guests to dip and enjoy.

Notes

• Use firm, fragrant strawberries for best texture and flavor.
• If you prefer a smoother dip, use superfine sugar or powdered sugar to avoid grit.
• Assemble skewers shortly before serving for the best appearance and cake texture.
• Store dip in an airtight container for up to 3 days; do not freeze.
• For a dairy-free version, try vegan cream cheese and thick coconut yogurt.