Watermelon and Spicy Mayan Dark Chocolate Fondue
Along with the polyphenols in cocoa powder, dark chocolate also is a good source of iron and magnesium. Watermelon is an excellent hydrator and good source of vitamins A and C, fiber, and potassium. The added spice satisfies the taste buds and compliments the sweetness of the watermelon.
4 cups watermelon cut into 1-inch cubes
1/2 cup fat-free half-and-half, plus extra reserved
3/4 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/8 teaspoon cayenne
1/2 teaspoon coriander
8 ounces dark chocolate (at least 60% cocoa powder)
- Wrap watermelon cubes in paper towels to soak up excess fluid. Set aside.
- In a medium saucepan, bring half-and-half and spices to almost a simmer. Remove from heat and stir in chocolate. Let chocolate melt, then continue to stir until thoroughly blended and creamy. Adjust flavors.
- Transfer the fondue to a fondue pot and heat according to directions. (If fondue becomes too thick, stir in extra reserved half-and-half, 1 tablespoon at a time, to desired consistency.)
- Place watermelon cubes on a platter with fondue forks or skewers.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 341; Total Fat: 17g; Saturated Fat: 12g; Fiber: 2g.
Recipe and photograph courtesy of the National Watermelon Promotion Board.