Chocolate-Frangelico Fondue

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8 servings (serving size: 1/2 cup cake, 1/4 cup banana, 1/4 cup strawberries, and 1/4 cup fondue)
Marge Perry
October 2000
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

  • Calories 322
  • Caloriesfromfat 30%
  • Fat 10.6g
  • Satfat 6.4g
  • Monofat 3.5g
  • Polyfat 0.5g
  • Protein 3.4g
  • Carbohydrate 58.9g
  • Fiber 2.1g
  • Cholesterol 4mg
  • Iron 1.3mg
  • Sodium 70mg
  • Calcium 48mg

How to Make It

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.

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