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Raspberry Fondue


Serve this as a dip for bananas, apples, pears, pound cake and angel food cake cut into cubes.



  1. Thaw raspberries and blend for approximately 30 to 45 seconds.
  2. Pour into a cold electric skillet; set temperature control at 250 degrees F.
  3. Mix cornstarch and sugar and add to the mixture in the skillet. Stir and bring to a boil until clear.
  4. Add lemon juice and flavoring.


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