Ingredients
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1/2 angel food cake
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1 (16 ounce) container strawberries, hulled
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1 teaspoon orange juice (1 wedge for squeezing)
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1/2 cup unsweetened cocoa powder, natural (for baking)
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1/3 cup sugar
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1/2 cup fat-free evaporated milk (or low fat)
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1 teaspoon vanilla extract
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2 ounces dark chocolate, 60 to 70 percent cocoa solids, chips or finely chopped
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1 banana
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1 pears or 1 apple
Instructions
- 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.