Fruit Fondue

It's your choice—hot and/or cold raspberry fruit fondue to dip an assortment of fresh fruits.

Recipe Ingredients:

Cold Creamy Raspberry Dip:
2 cups frozen individual raspberries, frozen
1 cup vanilla low-fat yogurt
4 teaspoons granulated sugar

Hot Very Raspberry Dip:
1/2 cup granulated sugar
1 tablespoon cornstarch
2 cups frozen raspberries, thawed
2 teaspoons lemon juice
1/3 cup water

Optional Fruit Dippers:
Banana slices
Apple slices
Kiwi chunks
Pear chunks
Grapes, red and green
Strawberries, whole
Nectarine chunks
Cantaloupe balls or chunks
Melon balls or chunks

Colored toothpicks

Cooking Directions:

1. For Cold Creamy Raspberry Dip: In a blender or food processor, whip all ingredients together. Serve immediately. Makes 3 cups.
2. For Hot Very Raspberry Dip: In a food processor, combine sugar and cornstarch. Add raspberries, lemon juice, and water. Process. Pour into small sauce pan and mix over medium heat until thickened. Serve hot or put in the refrigerator and serve cold. Makes about 3 cups.
3. Use colored toothpicks or fingers to dip desired fruits in one or both of the dips.

Makes 3 cups fondue each; 6 cups total.

Recipe provided courtesy of The Sugar Association, Inc.