LOCATION: Recipes >> Dips >> Rasp Fondue 02
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Rasp Fondue 02
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Creamy Raspberry Fondue
4 ounces whipped cream cheese
20 ounces raspberries, frozen, thawed
1/4 cup cornstarch
2 tablespoons sugar
1/4 cup brandy
Let cream cheese come to room temperature. In saucepan crush
raspberries slightly. Blend together cornstarch and 1/2 cup cold
water; add to berries. Cook and stir till thickened and bubbly.
Sieve; discard seeds. Pour into fondue pot; place over fondue
burner. Add cream cheese, stirring until melted. Stir in sugar;
gradually add brandy. Spear fruit or cake cube with fondue fork;
dip in fondue.
Suggested dippers: Pound cake, pears, peaches.
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