- Step 1
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.
- Step 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.
Skewers should be eaten on day they're made.
Tip: You could use other fruit such as seedless grapes, watermelon, pitted cherries, peaches and nectarines. You'll need 12 small bamboo skewers.
Serves 4 kids.