2 C plain yogurt
4 T of honey
1 pkg. (12 oz.) Bob Evans Original (You can also use Bob Evans Maple or Express Sausage Links)
1 medium cantaloupe melon, peeled, seeded and cut into 1" cubes
1 medium honeydew melon, peeled, seeded and cut into 1" cubes
1 small bunch green seedless grapes
1 small bunch red seedless grapes
2 medium red apples, cored and cut into 1" cubes
1 pint strawberries, hulled and cut into halves
7 skewers (6-inch)
Combine yogurt and honey in small bowl; refrigerate until ready to serve. Cook sausage in medium skillet over medium heat until no longer pink in the center. Drain on paper towels; cut each link in half. Alternately place sausage and fruit on wooden skewers. Serve kabobs with yogurt sauce for dipping. Makes about 7 kabobs.
Note: The fruit can be prepared ahead and refrigerated until ready to assemble kabobs with warm sausage. Brush apples with lemon, orange juice to prevent discoloration. Another way to prevent discoloring is to put the fruit into a bowl of Sprite or 7-Up.