Fruit Kebobs

1 medium tart apple, cut into 1-inch chunks
1 medium pear, cut into 1-inch chunks
1 tablespoon lemon juice
1 can (8 ounces) unsweetened pineapple chunks, drained
24 grapes (about 1/4 pound)
24 fresh strawberries

Coconut Dip:

1 1/2 cups nonfat vanilla yogurt
4 1/2 teaspoons flaked coconut
4 1/2 teaspoons reduced-sugar orange marmalade

Toss apple and pear with lemon juice. Divide fruit into 12 portions and thread onto wooden skewers. Combine dip ingredients in a small bowl; serve with the kabobs.

Yield: 12 kebobs.