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225 g semi-sweet chocolate
2 tbps dark rum
1 tbsp butter
1/4 cup 18% cream
1/2 cup Balkan-style plain yogurt
sliced peaches, apples, pears, mangoes and strawberries
Coarsely chop chocolate. Place in a medium-size heavy-bottomed saucepan with rum, butter and cream. Set over medium-low heat. Stir frequently until completely melted and smooth, 5 to 6 minutes.
Stir in yogurt. Immediately remove pan from heat. Pour into a heatproof dish that will hold about 1-1/2 cups (375 mL). Place dish in centre of a large platter and surround with fruit, or pour into demitasse cups or small bowls for individual servings.
Calories 259, Protein 2.8g, Carbohydrates 26.8g, Fat 14.8g, Fibre 2.5g, Sodium 36mg.
This ingenious idea of using yogurt instead of heavy cream in an irresistible chocolate fondue came from Kevin Brauch, host of the TV show and companion book, Thirsty Traveler ? Road Recipes (J.W. Ripley). Who else would think up a delicious way to add healthy yogurt to decadent chocolate and rum?
Stir in pinches of chili powder or cayenne. These are particularly good when using mango slices for dipping.