2single-serve containers of organic, plain Greek yogurt
Cut watermelon lengthwise into 1-inch-thick wedges. Use cookie cutter to cut out star-shaped watermelon pieces. Set aside.
Leaving about 2 inches open at the bottom and top of the wooden skewers, thread blueberries and bananas onto skewers in an alternating pattern. Spear watermelon star onto the top so it looks like a “wand.” Arrange on a platter.
In a separate bowl, stir yogurt, honey and cinnamon together for a lightly sweetened dipping sauce.