Creamy Raspberry Fondue
1 (4 ounce) container whipped cream cheese
2 (10 ounce) packages frozen raspberries, thawed
1/4 cup cornstarch
2 tablespoons granulated sugar
1/4 cup brandy
Let cream cheese come to room temperature. In a saucepan crush raspberries slightly.
Blend together cornstarch and 1/2 cup cold water; add to berries. Cook and stir until thickened and bubbly. Sieve or strain if you want to discard seeds and to have a creamier texture.
Pour into a fondue pot and place over a fondue burner. Add the cream cheese, stirring until melted. Stir in sugar; gradually add brandy.
Use your favorite fruit or cake cubes for dipping.
Dessert Fondue Recipes