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Sweet Breakfast Kabobs with Honey-Yogurt Dipping Sauce

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

A sweet treat to freshen up your morning routine!

 Vegetable Oil
 ¾ cup Greek Yogurt
 ¼ cup Honey
 ¼ tsp Vanilla Extract
 16.30 oz Refrigerated biscuit dough
 1 cup Sugar
 2 tbsp Ground cinnamon
 12 Strawberries, hulled
 12 Blackberries
 1 Large mango, cut into large chunks
 3 Kiwis, quartered

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.