Name: Sweet Breakfast Kabobs with Honey-Yogurt Dipping Sauce
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
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

Special equipment:

six 12-inch skewers

Heat 3 inches of vegetable oil in a Dutch oven to 325 degrees F.
Meanwhile, mix together the yogurt, honey and vanilla in a medium bowl and set aside.
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.)
Combine the sugar and cinnamon in a medium bowl.
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.
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.

Sweet Breakfast Kabobs with Honey-Yogurt Dipping Sauce

Ingredients

Directions

Special equipment:

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