It's your choice -- cold or hot raspberry 'fondue' to dip an assortment of fresh fruits.

Fruit Fondue

Assorted Fruits

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

 

With colored toothpicks or fingers, dip assorted fruit in one or both of the following dips:

 

Cold Creamy Raspberry Dip

 

2 cups frozen individual raspberries, frozen
1 cup vanilla low-fat yogurt
4 teaspoons granulated sugar

1. In a blender or food processor, whip all ingredients together. Serve immediately.

Makes 3 cups.

 

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

1. 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.

Recipe provided courtesy of The Sugar Association, Inc.