TIP FROM SANDRA: Slice and hull your fruit pieces the day before and your kabobs will come together quickly right before the brunch.

Ingredients
6 (6-inch) wooden skewers
9 pieces pineapple, cut 1 to 11⁄2  inches thick
9 strawberries, hulled and sliced in half lengthwise
9 white chocolate–coconut truffles, Ferrero Raffaello®
1 cup sour cream
1⁄4 cup firmly packed brown sugar
2 tablespoons lime zest (about 2 limes)
2 tablespoons fresh lime juice (about 1 lime)
Directions
1. Skewer pineapple, strawberries, and truffles as desired, alternating to make designs.
2. In a medium bowl, combine sour cream, brown sugar, lime zest, and lime juice, whisking well to combine. Serve dip with fruit kabobs.

Servings: About 6

Ingredients

6 (6-inch) wooden skewers

9 pieces pineapple, cut 1 to 11⁄2  inches thick

9 strawberries, hulled and sliced in half lengthwise

9 white chocolate–coconut truffles, Ferrero Raffaello®

1 cup sour cream

1⁄4 cup firmly packed brown sugar

2 tablespoons lime zest (about 2 limes)

2 tablespoons fresh lime juice (about 1 lime)

Directions

1. Skewer pineapple, strawberries, and truffles as desired, alternating to make designs.

2. In a medium bowl, combine sour cream, brown sugar, lime zest, and lime juice, whisking well to combine. Serve dip with fruit kabobs.

Celebrate the dawn of Easter morning with a midday family meal from Sandra Lee, Food Network host and editor-in-chief of Sandra Lee Semi-Homemade magazine.