Fruit with Kahlua-chocolate sauce
SmartPoints® value per serving
Don't limit this should-be-sinful dip for the fruits listed - it works like a dream with anything that's fresh and in season. Kahlua comes from Mexico, so swapping mango for the apple would add a great, south of the border flair. A liqueur made of rum, sugar, vanilla, and coffee, Kahlua goes great with chocolate, and makes a delicious sauce for grown ups in a quick 20 minutes or so. You could keep the sauce for a couple of days, refrigerated, and warm it slightly to serve, though they'll likely be little leftover - you'll want to slurp up every rich bite!
2 medium, sliced
2 medium, cut into segments
2 cup(s), hulled and halved
1 fl oz
1 cup(s), extra
- Arrange fruit on a serving platter.
- To prepare the Kahlua-Chocolate Sauce, combine cornstarch with the water. Place chocolate syrup in a small saucepan, heat; add extra water and cornstarch mixture and stir until it comes to a boil and thickens.
- Remove sauce from heat and add Kahlua. Cool and serve as a dipping sauce for fruit.