Wednesday, December 29, 2010

CHEESECAKE FONDUE

8 ounces cream cheese, softened
6 1/2 ounces marshmallow cream
2 tablespoons milk
1 teaspoon lemon juice

In a saucepan over medium-low heat, combine the cheese and marshmallow cream; cook, whisking constantly, until cheese and marshmallow cream are melted. Watch carefully to avoid scorching. Slowly add milk, 1 tablespoon at a time, stirring well to combine. Stir in lemon juice; mix well. Remove from heat and transfer immediately to a dessert fondue pot over candle flame. A small crock pot will also do.

Serve with maraschino cherries, strawberries, kiwi slices, mango pieces, graham wafers, chocolate wafers, chocolate cupcake cubes. (Would also be good with brownies.)
This is also good served cold as fruit dip.

Erin Ropelato

No comments:

Post a Comment