Recipe: Raspberry Fondue, Creamy Chocolate-Raspberry Fondue, Creamy White Chocolate-Raspberry Fondue

Hi Suzzie,

Couldn't find Milky Way fruit dip, but I did have an idea for you. I've posted some raspberry fondue recipes and thought you could cut up some milky way candy bars and either stir them into the fondue or dip it in the fondue. Good Luck!

Raspberry Fondue

1 lb. Frozen Red Raspberries thawed
1 1/4 C 1/2 & 1/2
1/2 C Confectioner's Sugar
3 Tbsp. Chambord

Rub raspberries through a sieve and discard the seeds. In saucepan, warm the 1/2 & 1/2 and sugar stirring until it is dissolved. Add the raspberries and stir til warm and begins to thicken. Add Chambord. Stir and transfer to a fondue pot.

Creamy Chocolate-Raspberry Fondue

1 cup (6 ounce package) semi-sweet chocolate chips
6 ounces (3/4 package) cream cheese, softened
1/2 cup milk
2-3 tablespoons raspberry liqueur or raspberry syrup

Combine all ingredients in a small-size heavy-bottomed saucepan. Cook over medium-low heat, stirring constantly, until the mixture is melted and smooth.

Transfer fondue to fondue pot and keep warm over a burner.

Creamy White Chocolate-Raspberry Fondue

Yield: 6 servings

1 cup (6 ounces) white chocolate chips
6 ounces (3/4 package) cream cheese, softened
1/2 cup milk
2-3 tablespoons raspberry liqueur or raspberry syrup pinch of salt

For dipping:

Strawberries, sliced bananas, fresh pineapple cubes and angel food or pound cake; cut in bite-size pieces.

Combined all ingredients in a small-size heavy-bottomed saucepan. Cook over medium-low heat-stirring constantly-until the mixture is melted and smooth. Transfer fondue to a ceramic fondue pot and keep warm over a burner. Serve with fruit and bite-size cake pieces for dipping.

Leftover fondue may be kept covered in the refrigerator for 2 to 3 days. Gently reheat to serve.