Raspberry Fondue |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 14 oz/425 g frozen raspberries in light syrup, thawed | 2 tbsp/25 ml cornstarch | 2 tbsp/25 ml cold water |
| 1 | In a sieve over a bowl, drain raspberries, reserving 1 cup (250 ml) syrup. In another bowl, whisk together cornstarch and water until dissolved. |
| 2 | In a saucepan over medium heat, warm reserved syrup for about 3 minutes. Add dissolved cornstarch and continue heating for 2 minutes or until thickend. Remove from heat. Stir in raspberries; mix well. |
| 3 | Transfer immediately to dessert fondue pot over candle flame. |
| 4 | Spear a piece of fruit or cake with fondue fork and dip in fondue. |