| |
|
 1 12-oz. package white
chocolate chips- 2 tablespoons unsalted butter
- ½ cup Plain Mountain High Yoghurt
- 1 cup Raspberry Mountain
High Yoghurt
- 2 tablespoons cornstarch
- ¾ cup seedless raspberry preserves
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
|
|
|
Combine chocolate and butter in a heavy-bottomed sauce pan over extra low heat. If your stove does not have an extra low or melting option, use a double boiler.
In a small glass or ceramic bowl, whisk together plain and raspberry yoghurts with corn starch. Add yoghurt mixture to the melting chocolate, along with the preserves, lemon juice and salt. Mix well. Cook for about 15 minutes, whisking occasionally. Serve in a fondue pot with pound cake and fresh fruit for dipping
Makes 12 servings (about 3¼ cups).
Click here to view the Holiday Recipes!
|
|
|
|
|
|
|
|
|
| Calories - 250 |
| Total Fat - 12g |
| Cholesterol - 15mg |
| Potassium - 65mg |
| Sodium - 210mg |
| Total Carbohydrates - 35g |
| Protein - 3g |
| Fiber - 0g |
| Calcium - 8% |
|
|
|
|
|
*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
|
|
|
|
|
|
| |
|
| |
|
|
|
|
|
Recipes 
