FAST AND HEALTHY FRUIT FONDUE
Steps:
- Put the cocoa powder and the sugar together in a small saucepan, and then whisk in the water. Heat the mixture on medium heat, stirring, until it is smooth and comes to a simmer.
- Stir in the dissolved cornstarch and continue cooking until the syrup thickens a bit. Take off the heat and add the vanilla. Note: The cornstarch thickens the sauce and makes it more 'dippable', but you can leave it out if you like, for a thinner sauce. Let the syrup cool before using. You can store it for quite a while in the fridge.
- For the fruit skewers, wash the fruit and peel, if necessary. Slice the bananas and kiwi. Cut larger fruit like melon and pineapple into chunks, and leave berries whole. Thread the fruit onto bamboo skewers. If you are serving to small children, snip off the pointed ends after you have assembled them.
- If you would like to freeze the fruit, assemble the skewers and then place them on a baking sheet. Set the whole pan into the freezer and freeze until firm, this will take several hours. Remove the skewers shortly before serving. Note: For freezing use berries, grapes, banana and kiwi.
Nutrition Facts : Calories 231 kcal, Carbohydrate 59 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 10 g, Sugar 38 g, ServingSize 1 serving
FRUIT FONDUES
Steps:
- In a saucepan, stir caramel sauce until heated. In a large glass measuring cup, microwave chocolate chunks until almost completely melted, then stir. Using skewers, dip fruit into sauces.
BREAKFAST FONDUE
Don't let your slumber party slumber through breakfast. Wake up those sleepy palates with a breakfast fondue. Easy and nourishing, the simple fruit sauce can be whipped up in minutes, and you will be wowed by how much kids will eat of this delicious and nutritious dip once they start dunking. Serve it with whole-grain, silver-dollar-size pancakes, quartered waffles and/or French toast fingers.
Provided by cannedfood
Categories Sauces
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine peaches, maple syrup, cream cheese, vanilla and cinnamon in a blender or food processor, and with an adult watching purée on high until smooth. It's okay if there are a few lumps of cream cheese showing; they will disappear when you cook the peach mixture in the next step.
- Pour the mixture into a pot. If you are allowed to use the stove, warm it over medium- high heat, stirring often, until the cream cheese melts and the sauce is bubbling around the edges. If you aren't allowed to use the stove, have an adult help you.
- Serve in a big bowl surrounded by whole-grain pancakes, waffles or French toast fingers, or a combination, for dipping. Use your fingers to dip, but remember, no double-dipping. Serving Size: 1/2-cup fondue; 3 whole-grain mini-pancakes, mini-waffles or French toast fingers.
Nutrition Facts : Calories 658.5, Fat 24.1, SaturatedFat 5.8, Cholesterol 141.5, Sodium 1045.3, Carbohydrate 95.7, Fiber 1.4, Sugar 27.1, Protein 16.1
WARM STRAWBERRY FONDUE
You need only a handful of ingredients to fix this unusual fruit fondue. Use grapes, bananas, strawberries and angel food cake cubes as dippers. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Categories Appetizers Desserts
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a food processor, combine the strawberries, cream, cornstarch and lemon juice; cover and process until smooth. , Pour into saucepan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with cake and fruit.
Nutrition Facts : Calories 27 calories, Fat 6mg sodium, Cholesterol 7g carbohydrate.
MINI FRUIT FONDUE
Provided by Rose Hammick
Categories Condiment/Spread Chocolate Fruit Dessert Kid-Friendly Yogurt Strawberry Pineapple Birthday Party Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 kabobs
Number Of Ingredients 14
Steps:
- Thread 3 pieces of fruit onto each toothpick. Chill for 1 hour. Make sweet dips. Sprinkle with nonpareils and serve with fruit.
CHOCOLATE FONDUE
I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "A simple party dessert which is a year-round opportunity to use the season's best and ripest fruit." My comments submitted as a review when I first tried it were, "Excellent chocolate fondue. I cut the recipe in half and prepared it with Ghirardelli Semi-sweet chocolate and heavy cream. Hubby and I ate an entire pound of strawberries dipped in this luxury while watching movies tonight." I have made this many times since for just Hubby and I, and for guests. It is a very good chocolate fondue.
Provided by Ms B.
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
- Stir until smooth.
- Add more liquid if the sauce seems too thick or look curdled.
- Remove from the heat and stir in the vanilla.
- Use warm fondue immediately or set aside until needed and rewarm briefly.
- Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
- If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
- Leftover sauce keeps several days in the refrigerator.
- It is a prefect topping for ice cream.
- Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
- For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
- For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
- Butter or cream results in a softer, mellower chocolate flavor.
- Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
- If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
- Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).
FRUITY FONDUE
It counts as 2 of your 5-a-day and is superhealthy, so what are you waiting for? Get dipping!
Provided by Good Food team
Time 15m
Number Of Ingredients 3
Steps:
- Thread the fruits onto wooden skewers. Melt the milk chocolate on a low heat in the microwave and transfer to a small serving bowl. Serve the kebabs on a platter with the yogurt and melted chocolate for dipping and get everyone to dig in.
Nutrition Facts : Calories 216 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.16 milligram of sodium
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