Summer fruit sticks with milo swirl yoghurt

1. Method
Spoon 1/4 cup yoghurt into each of four 3/4 cup-capacity plastic containers. Sprinkle each with 2 teaspoons Milo. Divide remaining yoghurt between containers. Using a skewer, lightly swirl Milo through yoghurt. Seal containers. Refrigerate.

2. Cut pineapple into 3cm cubes. Using a melon baller, scoop 24 balls from rockmelon. Thread pineapple, melon and strawberries onto skewers. Layer skewers in an airtight container. Refrigerate.

3. Notes

4. Skewers should be eaten on day they're made.

5. Tip: You could use other fruit such as seedless grapes, watermelon, pitted cherries, peaches and nectarines. You'll need 12 small bamboo skewers.

6. 5/5 for ease of making, 5/5 for taste!!