| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Fruits, Newspaper | 1 | Batch | |
INGREDIENTS
| 2 | Frozen mixed berries, 12 oz | |
| thawed OR | ||
| 1 | Frozen strawberries and | |
| 1 | Frozen raspberries, thawed | |
| 1/4 | c | Sugar |
| 2 | T | Chopped fresh mint |
| Bite-size pieces Brie, Edam | ||
| Havarti or Port du Salut | ||
| cheeses | ||
| Ladyfingers | ||
| Ginger cookies |
INSTRUCTIONS
Puree berries in a food processor until smooth. Pour the puree into a strainer over a medium-size saucepan. Rub the puree through the strainer, discarding seeds. Add sugar to puree and heat until sugar is dissolved. Stir in mint. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner; or cool the fondue and serve at room temperature or chilled. Serve with bite-size pieces of cheese, ladyfingers and ginger cookies. Typed by R. Thompson (r-thompson@usa.net) July 1998 Source: Food & Entertainment Section; The News-Enterprise Elizabethtown KY Posted to MM-Recipes Digest V4 #1 by "John Weber" <hdbrer@ibm.net> on Dec 12, 98
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1045
Calories From Fat: 452
Total Fat: 51.4g
Cholesterol: 149.7mg
Sodium: 2742.6mg
Potassium: 328.7mg
Carbohydrates: 78.9g
Fiber: <1g
Sugar: 57g
Protein: 67.1g