Low Fat Chocolate Fondue Food

LOW FAT CHOCOLATE FONDUE

Steps:

• Mix cornstarch and water in a small saucepan.
• When smooth, add remaining ingredients except fruit and stir over moderately high heat until mixture boils 1 minute.
• Pour into fondue pot to keep warm.

FUDGY MILK CHOCOLATE FONDUE

Steps:

• COMBINE syrup, sweetened condensed milk and salt in heavy saucepan over medium heat. Cook and stir 12 to 15 minutes or until slightly thickened.
• REMOVE from heat; stir in vanilla. Serve warm with dippers.
• MICROWAVE METHOD:
• COMBINE syrup, sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 1/2 to 4 minutes, stirring after 2 minutes. Stir in vanilla.

ULTRA-DELISH LOW-FAT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.

DARK CHOCOLATE FONDUE

Steps:

• In a small saucepan, combine flour and milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1 minute or until thickened. Reduce heat to low. Stir in chocolate and corn syrup. Cook and stir until melted. , Transfer to a small fondue pot and keep warm. Serve with cake cubes and fruit.

LOW-FAT CHOCOLATE CAKE

Steps:

• In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

LOW-FAT CHOCOLATE SICILIAN GELATO

Steps:

• Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
• Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
• Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
• Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.

CHOCOLATE FONDUE

Steps:

• Thoroughly wash and dry strawberries and apples. Cut apples and banana into 3/4-inch-thick slices. Arrange all fruits and nuts on a plate. To make chocolate sauce, whisk together cocoa, sugar, and Splenda in a medium-sized bowl. Slowly pour in milk to make a paste. Mix together to remove lumps. Transfer to a medium-sized saucepan and bring to a low boil over low heat, stirring constantly. Remove from heat and stir in vanilla. Transfer chocolate sauce to fondue pot. Place pot over candle or canned heat burner. Slide fruit pieces onto fondue fork or toothpick and dip into sauce. For nuts, spoon sauce onto a plate and dip nuts in sauce by hand.

LIGHTER CHOCOLATE FONDUE (OR GANACHE)

Steps:

• Cut angel food cake into bite size wedges.
• Peel and cut banana into one inch chunks. Core and slice the pear or apple.
• Place the bananas, pears and strawberries on a serving platter. Squeeze orange wedge over banana and pear (or apple) and mix gently.
• In a medium saucepan, whisk together cocoa powder and sugar. Slowly pour in evaporated milk, all the while whisking, to make a paste.
• Place the saucepan over low to medium heat and cook, stirring constantly, until chocolate base is simmering.
• Remove pot from heat and whisk in vanilla and chocolate. Keep stirring until chocolate is completely melted. The mixture will be quite thick.
• Transfer chocolate to a fondue pot to keep warm. If you do not have a fondue pot, try serving the fondue in a warmed ceramic bowl.
• Dip fruit in chocolate. Spoon chocolate over angel food cake (it is too delicate for dipping) and enjoy!
• Store leftovers in the refrigerator. Rewarm by microwaving 35-45 seconds, stirring every 10 seconds.