Low Fat Chocolate Fondue Recipes

Steps:

• Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.

Steps:

• Cut angel food cake into bite size wedges.
• Peel and cut banana into one inch chunks. Core and slice the pear or apple.
• Place the bananas, pears and strawberries on a serving platter. Squeeze orange wedge over banana and pear (or apple) and mix gently.
• In a medium saucepan, whisk together cocoa powder and sugar. Slowly pour in evaporated milk, all the while whisking, to make a paste.
• Place the saucepan over low to medium heat and cook, stirring constantly, until chocolate base is simmering.
• Remove pot from heat and whisk in vanilla and chocolate. Keep stirring until chocolate is completely melted. The mixture will be quite thick.
• Transfer chocolate to a fondue pot to keep warm. If you do not have a fondue pot, try serving the fondue in a warmed ceramic bowl.
• Dip fruit in chocolate. Spoon chocolate over angel food cake (it is too delicate for dipping) and enjoy!
• Store leftovers in the refrigerator. Rewarm by microwaving 35-45 seconds, stirring every 10 seconds.

Steps:

• Mix cornstarch and water in a small saucepan.
• When smooth, add remaining ingredients except fruit and stir over moderately high heat until mixture boils 1 minute.
• Pour into fondue pot to keep warm.

Steps:

• Special equipment: a 6-quart slow cooker
• Heat a 6-quart slow cooker with insert on high until hot.
• Combine the chocolate, cream, milk, vanilla and salt in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Add the bourbon or liqueur if using.
• Serve with fruit, marshmallows or pound cake.

Steps:

• Place the cauliflower into a food processor with 1 cup vegetable stock and puree until very smooth. Add white beans to the cauliflower mix and run processor until fully blended. Mix should be thick and creamy.
• Transfer to a fondue pot or saucepan and heat on medium heat. If mixture is too thick, add more vegetable stock - up to 1/2 cup. Shred 1 cup of Parmesan cheese and slowly add to pot. Add caraway, nutmeg, white pepper and salt. Add white wine, optional, and serve with cubed bread and crudites.

Steps:

• Thoroughly wash and dry strawberries and apples. Cut apples and banana into 3/4-inch-thick slices. Arrange all fruits and nuts on a plate. To make chocolate sauce, whisk together cocoa, sugar, and Splenda in a medium-sized bowl. Slowly pour in milk to make a paste. Mix together to remove lumps. Transfer to a medium-sized saucepan and bring to a low boil over low heat, stirring constantly. Remove from heat and stir in vanilla. Transfer chocolate sauce to fondue pot. Place pot over candle or canned heat burner. Slide fruit pieces onto fondue fork or toothpick and dip into sauce. For nuts, spoon sauce onto a plate and dip nuts in sauce by hand.