It's your choice—hot and/or cold raspberry fruit fondue to dip an assortment of fresh fruits.
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:
Grapes, red and green
Cantaloupe balls or chunks
Melon balls or chunks
- For Cold Creamy Raspberry Dip: In a blender or food processor, whip all ingredients together. Serve immediately. Makes 3 cups.
- 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.
- 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.