Thursday, September 01, 2005

Chocolate Frangelico Fondue

Source: Cooking Light, October 2000

This creamy chocolate fondue will coat best if the banana and strawberries are briefly chilled before serving. You can substitute your favorite liqueur for the Frangelico.

1/3 cup half-and-half
1/4 cup fat-free milk
8 ounces semisweet chocolate, chopped
1 1/4 cups sifted powdered sugar
1/4 cup water
2 tablespoons Frangelico (hazelnut-flavored liqueur)
2 tablespoons dark corn syrup
4 cups (1-inch) cubed angel food cake (about 3 ounces)
2 cups sliced banana
2 cups quartered small strawberries

Combine the first 3 ingredients in a medium saucepan; cook over medium-low heat for 5 minutes or until smooth, stirring constantly. Stir in the sugar, water, liqueur, and syrup. Cook for 10 minutes or until the mixture is smooth, stirring constantly. Pour into a fondue pot. Keep warm over low flame. Serve with cake, banana, and strawberries.

Yield: 8 servings (serving size: 1/2 cup cake, 1/4 cup banana, 1/4 cup strawberries, and 1/4 cup fondue)

NUTRITION PER SERVINGCALORIES 322(30% from fat); FAT 10.6g (sat 6.4g,mono 3.5g,poly 0.5g); PROTEIN 3.4g; CHOLESTEROL 4mg; CALCIUM 48mg; SODIUM 70mg; FIBER 2.1g; IRON 1.3mg; CARBOHYDRATE 58.9g

My notes: I wasn't necessarily searching for a low-fat chocolate fondue, but this recipe came highly recommended so I gave it a try. It's a bit on the thin side, but you can reduce the amount of water to thicken it up a bit. I may have even left the water out altogether. This also freezes quite nicely. We like to use bananas, strawberries, pound cake (so much for light, but yummy), and marshmallows.

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