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Carob Fondue

Makes 8 servings

Dip your favorite fresh fruit-strawberries, bananas, pineapple, melon balls, orange sections, or whatever-into this rich dark sauce for a very special delight.

1 10-ounce package carob chips
2/3 cup fortified vanilla soy- or rice milk
1/2 cup brown rice syrup
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom

Combine all ingredients in a heavy-bottomed medium saucepan and warm over very low heat, stirring often, until chips have melted and mixture is smooth and creamy. Transfer to a fondue pot and keep warm over a low flame.

Per 1/4-cup serving

  • Calories: 265
  • Fat: 11.5 g
  • Saturated Fat: 10.4 g
  • Calories from Fat: 39.1%
  • Cholesterol: 0 mg
  • Protein: 3.6 g
  • Carbohydrates: 38.2 g
  • Sugar: 26.1 g
  • Fiber: 1.6 g
  • Sodium: 63 mg
  • Calcium: 136 mg
  • Iron: 0.7 mg
  • Vitamin C: 0.3 mg
  • Beta Carotene: 2 mcg
  • Vitamin E: 0.8 mg

Source: Breaking the Food Seduction by Neal Barnard, M.D.; recipe by Jo Stepaniak; © Jo Stepaniak 2005, published by permission.