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Chocolate Fondue with Fruit Kabobs

Chocolate Fondue with Fruit Kabobs

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  • Makes: 16 servings
  • Prep 20 mins
  • Slow Cook 30 mins to 45 mins (low)
  • Carb Grams Per Serving: 21

Ingredients

  • 1 8 - ounce container frozen light whipped dessert topping, thawed
  • 1 10 - 12 - ounce package dark chocolate pieces
  • 16 6 - inches wooden skewers
  • 32 fresh strawberries, halved
  • 1 pint fresh raspberries
  • 32 chunks fresh pineapple
  • 1/4 cup hot strong coffee

Directions

  1. 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).
  2. To assemble the fruit kabobs, on each skewer place 2 strawberry halves, 2 raspberries, and 2 pineapple chunks; set aside.
  3. 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.

Diabetic Exchanges

Fat (d.e): 1.5; Fruit (d.e): 0.5; Other Carb (d.e): 1