CLASSIC CHOCOLATE FONDUE

1/2 cup sugar
1/4 cup unsweetened Dutch process cocoa powder
1 tablespoon cornstarch
3/4 cup skim milk
1 tablespoon Fleischmann's Lower Fat margarine
1 teaspoon orange extract

In a small saucepan, whisk sugar, cocoa and cornstarch. Whisk in milk until well blended. Cook, stirring constantly, until mixture boils and thickens.

Remove from heat. Stir in margarine and extract. Transfer to a fondue pot, crockpot or small casserole with a warming plate.

Ideas for dipping: Fruit, angel food cake, pound cake, marshmallow

Servings: 8
Source: Prevention's Quick & Healthy, Summer 1996