Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
870
Calories
13g
Protein
47g
Fat
114g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Peanut | 1 oz (28g) | 161 |
| Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Date | 1 date (24g) medjool | 66 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup creamy peanut butter
- 1 cup light cream
- 1/2 cup honey
- apple wedges
- strawberries
- pear halves, quartered
- pitted dates
- chopped peanuts
- flaked coconut
- sponge cake
Directions
1
1.Place peanut butter in fondue pot. Gradually stir in light cream. Blend in honey.
2
2.Cook over low heat, stirring constantly, until mixture starts to boil. Keep warm throughout serving.
3
3.To serve, spear a fruit piece with fondue fork or bamboo skewer. Dip into peanut butter mixture, then coat with chopped roasted peanuts or flaked coconut. Makes 2 1/2 cups dip.
Recipe sourced from
fandom