Warm Strawberry Fondue

1 pkg. (10 oz.) frozen sweetened sliced strawberries, thawed
1/4 C. half and half cream
1 tsp. cornstarch
1/2 tsp. lemon juice
Angel food cake cubes and fresh fruit

In a food processor or blender, combine the strawberries, cream,
cornstarch and lemon juice; cover and process until smooth. Pour into
a saucepan. Bring to a boil; cook and stir for 2 minutes or until slightly
thickened. Transfer to a fondue pot or mini slow cooker; keep warm.

Serve with angel food cake cubes, a variety of fresh fruits such as
bananas, strawberries, kiwis, pineapples, pears, or nectarines.
Cubed cheeses such as Dill Havarti can be used as well.

Yield: 1 1/3 cups.

Nutritional Analysis: One serving (2 T., prepared with fat free
half and half; calculated without cake and fruit) equals 27 calories,
trace fat (0 saturated fat), 0 cholesterol, 6 mg sodium,
7 g carbohydrate, trace fiber, trace protein.
Diabetic Exchange: 1/2 fruit.

from: Taste of Home's Quick Cooking, November/December 2003, p. 19