Categories: dessert, not tried

Ingredients

• 1/2 cup light cream
• 1 cup semisweet chocolate chips
• For dipping:
• 1 cup mini-marshmallows
• 1 pint raspberries
• assorted fruit

Directions

1. Sprinkle any cut fruit with lemon juice to keep from turning brown.

2. Spear a couple of marshmallows on a small fork; repeat with other forks.

3. Set aside on a platter.

4. Spear raspberries on other forks and add to the platter.

5. Heat a medium sauce pan over medium-low heat.

6. Add the cream and the chocolate chips and reduce heat to low.

7. Stir until chocolate melts and sauce is smooth, about 3 minutes.

8. Transfer the sauce to a bowl and serve with the prepared fruit and marshmallows.

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