Chocolate Fondue with Fruit Kabobs
- Makes: 16 servings
- Carb Grams Per Serving: 21
frozen light whipped dessert topping, thawed
dark chocolate pieces
fresh strawberries, halved
hot strong coffee
- In a 1 1/2- or 2-quart slow cooker combine whipped topping and chocolate pieces. Cover and cook on low-heat setting for 30 to 45 minutes, stirring once or twice during cooking time (whipped topping will deflate).
- To assemble the fruit kabobs, on each skewer place 2 strawberry halves, 2 raspberries, and 2 pineapple chunks; set aside.
- When chocolate is completely melted, whisk in coffee, 1 tablespoon at a time, until desired consistency (thick but pourable). To serve, keep warm on warm-heat setting. If necessary, add additional coffee to thin the chocolate mixture. Serve with fruit kabobs.
Nutrition Facts Per Serving:Servings Per Recipe: 16
PER SERVING: 159 cal., 7 g total fat (5 g sat. fat), 1 mg chol., 4 mg sodium, 21 g carb. (3 g fiber, 15 g sugars), 1 g pro.