Cool & Creamy Chocolate Fondue

Name: Cool & Creamy Chocolate Fondue
Yield: 2 cups 16 servings of 2 tablespoons fondue (excluding Chocolate-Drizzled Cinnamon Chips)
Ingredients: 3/4 cup semi-sweet chocolate morsels; 1 container (8 ounces) frozen whipped topping, thawed; 1/2 teaspoon Korintje Cinnamon; 1/2 teaspoon rum or vanilla extract (optional); Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges (optional); Chocolate-Drizzled Cinnamon Chips (optional, see Cook's Tip)

This silky, rich dessert is a decadent match for Chocolate-Drizzled Cinnamon Chips, fresh fruit and our Simple Additions® serving pieces.

Ingredients

3/4 cup semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
1/2 teaspoon Korintje Cinnamon
1/2 teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges (optional)
Chocolate-Drizzled Cinnamon Chips (optional, see Cook's Tip)

Directions

Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes.
To serve, spoon fondue into small bowl. Serve with fruit dippers and Chocolate-Drizzled Cinnamon Chips, if desired.

Yield:

2 cups
16 servings of 2 tablespoons fondue (excluding Chocolate-Drizzled Cinnamon Chips)

Nutrients per serving:

Calories 80, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 0 g, Sodium 0 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1/2 fruit, 1 fat (1/2 carb)

Cook's Tips:

Chocolate-Drizzled Cinnamon Chips: Preheat oven to 400°F. Lightly spray tortillas with water. Combine 1 tablespoon sugar and 1/4 teaspoon ground cinnamon in Flour/Sugar Shaker. Sprinkle cinnamon sugar evenly over tortillas. Cut each into eight wedges; arrange half of the tortilla wedges in a single layer on Large Round Stone with Handles. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining tortilla wedges. Place 1/2 cup semi-sweet chocolate morsels in Small Micro-Cooker®; microwave, uncovered, on HIGH 1-1 1/2 minutes, stirring after each 20-second interval or until chocolate is melted and smooth. Drizzle chocolate evenly over cinnamon chips; let stand until set.

Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.

Use the Apple Wedger to easily cut apples and pears into uniform wedges.

Dip the apple, peach and pear wedges into lemon juice to prevent them from turning brown.

If preparing the fondue ahead of time, store covered in the refrigerator until ready to serve. Stir in 1-2 tablespoons milk for a creamier consistency.