LEMON FONDUE
I found this while looking for unique dessert ideas. Unlike a traditional fondue this is not heated; it is served chilled or at room temperature. I have not tried this.
Provided by Ginny Sue
Categories Dessert
Time 5m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- In a small bowl, mix together all the ingredients.
- Serve chilled or at room temperature with pound cake cubes, gingersnaps and fresh sliced pears.
Nutrition Facts : Calories 33.8, Fat 1.3, SaturatedFat 0.8, Cholesterol 4.8, Sodium 12.8, Carbohydrate 4.8, Sugar 4.6, Protein 0.8
FONDUE FOR TWO
Steps:
- Rub the inside of a small enameled cast-iron saucepan or stovetop fondue pot with the cut sides of the garlic clove; discard the garlic. Add the wine, lemon juice and mustard to the saucepan and bring just to simmer over medium heat.
- In a medium bowl, mix the gruyere, emmentaler and gouda with the cornstarch. Gradually stir the cheese mixture into the saucepan in handfuls, stirring until the fondue is creamy and smooth, about 5 minutes; do not overcook. Season the fondue with salt, then sprinkle generously with paprika; serve right away with bread, sliced apples, salami and raw vegetables for dipping.
RICOTTA LEMON FONDUE
Here's a little snack I make every year to nibble while watching the Oscars. It's light and creamy, fruity and tangy and a perfect accompaniment to the glitz and glamor of the night. By the way, Golden Globes are on this Sunday evening.
Provided by Linda Dalton @Stripey
Categories Other Desserts
Number Of Ingredients 6
Steps:
- Place all ingredients except strawberries in a blender or food processor. Whirl until smooth. Pour into a serving dish, cover, and refrigerate about an hour (to let the flavors meld). It's time to dip the strawberries.
- No strawberries? Cubed pound cake is a fabulous substitute.
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