MMMMM------------------------FOR DIPPING----------------------------- Bite-size pieces Brie, Edam, -Havarti or Port du Salut -cheeses Ladyfingers Ginger cookies Puree berries in a food processor until smooth. Pour the puree into a strainer over a medium-size saucepan. Rub the puree through the strainer, discarding seeds. Add sugar to puree and heat until sugar is dissolved. Stir in mint. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner; or cool the fondue and serve at room temperature or chilled. Serve with bite-size pieces of cheese, ladyfingers and ginger cookies. Typed by R. Thompson (email@example.com) July 1998 Source: Food & Entertainment Section; The News-Enterprise Elizabethtown KY Posted to MM-Recipes Digest V4 #1 by "John Weber"
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|Serving Size: 1 Batch (1348g)|
|Recipe Makes: 1|
|Calories from Fat: 16 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 27.7mg||1 %|
|Potassium 1658.3mg||44 %|
|Total Carbohydrate 358.4g||105 %|
|Dietary Fiber 31.6g||126 %|
|Sugars, other 326.8g|
|Protein 9.6g||14 %|
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Calories per serving: 1406
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