Posted on: Wednesday, June 8, 2005
RECIPE DOCTOR
Guiltlessly lighten up that chocolate fondue
By Elaine Magee
Q. I am responsible for providing chocolate fondue for a couples' party and wondered if you had a light recipe. Can I use evaporated milk instead of cream? A. Nix on the evaporated milk. Canned milk adds a certain flavor to recipes — a, well, canned quality. I've had great luck using fat-free half-and-half for recipes like this. You can even use reduced-calorie Hazelnut Coffee-mate in place of the fat-free half-and-half. The recipe normally calls for corn syrup and whipping cream and 8 ounces of chocolate. Trim back by using fat-free half-and-half for the cream, and 6 ounces of chocolate instead. By doing this, we cut saturated fat by at least half and the cholesterol goes from 27 milligrams to 1. Add a tablespoon of Wondra quick-mixing flour to help keep the fondue a smooth, thick mixture.
It's a cinch to make and works well in a mini slow cooker for parties or dessert buffets.
Original recipe contains 352 calories, 19 grams fat, 11 grams saturated fat, and 27 milligrams cholesterol per 1/4 cup of fondue.
LIGHT CHOCOLATE PLUNGE (fondue)
Add corn syrup and fat-free half-and-half to a 2-quart nonstick saucepan and bring to a gentle boil, stirring constantly.
Remove from heat and whisk in chocolate chips and Wondra flour. Stir until they melt and mixture is smooth. Serve warm as a fondue with fresh fruit or keep fondue warm in a mini slow cooker. You may need to add a little bit more chocolate depending on your particular half-and-half and your desired consistency for the fondue.
Makes 1 1/2 cups of fondue.
• Per serving (1/4 cup): 220 calories, 3 g protein, 44 g carbohydrates, 6.4 g fat, (4 g saturated fat, 2.1 g monounsaturated fat, 0.2 g polyunsaturated fat), 1 mg cholesterol, 1.3 g fiber, 72 mg sodium. Calories from fat: 24 percent. Omega-3 fatty acids, 0. Weight Watchers points, 5. Omega-6 fatty acids, 0.2 g
• Per serving (1/4 cup if using 1 cup of chocolate chips): 250 calories, 3 g protein, 48 g carbohydrates, 8.5 g fat, 5 g saturated fat, 3 g monounsaturated fat, 0.4 g polyunsaturated fat), 1 mg cholesterol, 1.6 g fiber, 72 mg sodium. Calories from fat: 27 percent. Omega-3 fatty acids, 0. Weight Watchers points, 5. Omega-6 fatty acids, 0.4 g.
Reach Elaine Magee through www.recipedoctor.com. Personal responses can't be provided. This column is distributed by Knight Ridder News Service.
