• Note: you can get the smallest container of each fruit. The exact amount you’ll need depends on how big your rainbow is. The amounts above are what was needed for 21 skewers. If using a 12" (30.5 cm) platter, you can fit in 19 skewers. If possible, place your hand or stand mixer beaters and bowl in the fridge for 1 hour before making the dip.

Make the dip:

• In a large mixing bowl using an electric hand mixer, beat the cream cheese, sweetener, vanilla and salt at medium speed until totally combined.
• While still mixing, now on low, gradually add the heavy cream.
• Once it’s well incorporated, turn the speed to high and beat until stiff peaks form - about 3 to 5 minutes.
• Cover and place in the fridge until it's time to serve. This yields about 1 cup + 3 tablespoons. Can be made up to 2 days in advance.

Make the skewers:

• Wash, rinse, and pat dry all of the fruit with paper towels.
• Cut the fruit as instructed. If serving today, there's no need to use lemon juice unless you're using apple or bananas. If serving tomorrow, you might want to toss the fruit in some lemon juice.
• If using the fruit I used, it doesn’t matter which side of the skewer you start with (strawberries or purple grapes) because there aren’t any really fragile fruit you have to worry about. If using blackberries, raspberries or other fragile fruit, you'll want to put those on the skewer last.
• Put the fruit on skewers in rainbow order (red, orange, yellow, green, blue, purple). I used one piece of fruit for every color, with the exception of blueberries (I used 2 of those).
• Cover and refrigerate until ready to serve.
• Arrange the skewers on a platter in a fan shape to create a rainbow or place them upright in a vase for a stunning centerpiece. But make sure the base is heavy and sturdy enough to support the weight of the fruit kabobs.
• If you have leftovers, refrigerate in an airtight container for up to 3 days.