Berry-Mint Fondue

A fondue in reverse! Fruit is the 'fondue', cheese is the 'dipper'!

Recipe Ingredients:

2 (12-ounce each) packages frozen mixed berries or 1 package each strawberries and raspberries, thawed
1/4 cup granulated sugar
1 to 2 tablespoons chopped fresh mint

For Dipping: Bite-size pieces of domestic Brie, Edam, Havarti and Port du Salut, ladyfingers and ginger cookies

Cooking Directions:

1. Purée berries in a food processor until smooth. Pour the purée into a strainer over a medium-size saucepan. Rub the purée through the strainer, discarding seeds. Add sugar to purée and heat until sugar is dissolved. Stir in mint.
2. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. This fondue may be cooled and served at room temperature or chilled.
3. Serve with bite-size pieces of Brie, Edam, Havarti, Port du Salut, ladyfingers and ginger cookies.

Makes 8 servings.

Recipe provided courtesy of the American Dairy Association.