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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 cup fat-free milk |
2 tablespoons unsweetened cocoa |
2 1/2 (1.55-ounce) milk chocolate candy bars (such as hershey's) |
1 (7-ounce) jar marshmallow creme |
1/2 cup 50%-less-fat sour cream (such as daisy light) |
1 teaspoon vanilla extract |
1/2 (10-ounce) package reduced-fat, reduced-calorie pound cake (such as sara lee free and light), cut into 24 cubes |
3 medium bananas, each cut into 8 slices |
24 fresh strawberries (about 1 pound) |
Directions:
1. Combine first 3 ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat to medium; cook 3 minutes or until chocolate melts, stirring constantly. Reduce heat to medium-low; add marshmallow creme, stirring until creme melts. Bring mixture to a simmer over medium heat, and remove from heat.
2. Add sour cream and vanilla, stirring until well blended. Serve warm with cake, bananas, and strawberries.
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