Aside from meat, chocolate and cheese fondue, raspberry fondue tastes really great. Not only that, they are healthy and rich in nutrients.
Raspberries fondue is a rich source of vitamin C, , manganese and dietary fiber. B vitamins 1–3, folic acid, magnesium, copper and iron are present in raspberries.
- 1 pound raspberries, thawed if frozen
- 4 teaspoons cornflour (cornstarch)
- 1-1/4 cup single (light) cream
- 1/3 cup confectioners' sugar
- 3 tablespoons Framboise, if desired
- In a saucepan, blend the cornflour smoothly with a little of the cream.
- Stir in the remainder and add sugar and raspberry puree.
- Cook over a gentle heat until smooth and thickened.
- Stir in the Framboise, if desired, then pour into a fondue pot and serve with small meringues.
- 2 egg whites
- 2/3 cup confectioners' sugar
- For quick meringues, preheat the oven to 320°F.
- Line a baking sheet with non-stick paper.
- Place egg whites and confectioners' sugar in a bowl over a pan of hot water and with an electric whisk, whisk until mixture in stiff and standing in peaks.
- Place mixture in a piping bag fitted with a 1 cm. star nozzle and pipe small blobs onto lined baking sheet.
- Bake in the oven for 10-15 minutes until crisp on the outside. Allow to cool before removing.
Serve hot or cold. Serving Size: 4