Chocolate Fondue with Fruit Kabobs (Diabetic)

By sandiB2010

Ingredients

• 1 8 - ounce container frozen light whipped dessert topping, thawed
• 1 10 - 12 - ounce package dark chocolate pieces
• 16 6 - inches wooden skewers
• 32 fresh strawberries, halved
• 1 pint fresh raspberries
• 32 chunks fresh pineapple
• 1/4 cup hot strong coffee

Details

Adapted from diabeticconnect.com

Preparation

Step 1

1. In a 1 1/2- or 2-quart slow cooker combine whipped topping and chocolate pieces. Cover and cook on low-heat setting for 30 to 45 minutes, stirring once or twice during cooking time (whipped topping will deflate).

2. To assemble the fruit kabobs, on each skewer place 2 strawberry halves, 2 raspberries, and 2 pineapple chunks; set aside.

3. When chocolate is completely melted, whisk in coffee, 1 tablespoon at a time, until desired consistency (thick but pourable). To serve, keep warm on warm-heat setting. If necessary, add additional coffee to thin the chocolate mixture. Serve with fruit kabobs.