2/3 cup evaporated skim milk
3 tablespoons of agave nectar
1/2 teaspoon vanilla extract
1/4 teaspoon espresso powder or instant coffee granulates (optional)
1/3 cup unsweetened cocoa powder
3 oz bittersweet chocolate (such as Ghirardelli), chopped
1 cup cubed angel food cake
2 cups fresh fruit (kiwi, bananas, mangos, apples etc.)
- Combine evaporated milk, agave nectar, vanilla extract, and espresso powder in a small heavy bottomed saucepan. Place over medium heat and cook until mixture begins to bubble around the edges. Remove from heat.
- Whisk in cocoa powder until well blended. Add chocolate. Cover and let stand 5 minutes. Whisk until chocolate is well blended; pour mixture into a fondue pot to keep warm. (Add more milk if mixture becomes too thick).
- Use forks or skewers to dip cake and fruit into chocolate.
Makes 4 servings. Per serving (1/4 cup fondue, 1/4 cup cake and 1/2 cup fruit) 291 calories, 10g fat, 52g carbs, 146mg sodium, 6g fiber and 7g protein.Women's Health Magazine October 2010