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 |
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