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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Ingredients:
2 thin slices angel food cake, cut into cubes |
2 kiwis, peeled, halved lengthwise and cut crosswise into 1/4-inch-thick slices |
1 banana, cut into 1/4-inch-thick slices |
1 pear, sliced lengthwise into 1/6's |
1/2 cup evaporated skim milk |
4 ounces (scant 2/3 cup) reduced-fat semisweet baking chips |
1/4 teaspoon mint extract |
Directions:
1. Skewer cake, kiwi, banana and pear onto wooden picks. Arrange on outer edge of serving plate. Cover with plastic wrap; refrigerate while making fondue.
2. Combine milk and chocolate in small nonstick saucepan. Place over medium heat, stirring often, for 3 to 4 minutes or until chocolate is bubbly. Continue to heat 3 to 4 minutes longer, until chocolate is melted, mixture smooth and thick. Stir in mint extract. Pour into small dipping cup. Place in center of fruit plate. Serve while chocolate is hot.
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