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Fruit Kebabs

1 kg fresh strawberries
6 -8 kiwi
6 -8 bananas
1 large pineapple
3 -4 ripe mangoes, cubed
14 cup butter
14 cup all-purpose flour
1 cup fresh milk, heated
14 cup Equal sugar substitute
2 egg yolks
3 cups sliced strawberries
3 tablespoons honey
500 g semi-sweet chocolate chips, chopped or 500 g semisweet chocolate, block chopped
2 cups heavy cream or 2 cups cream
2 tablespoons butter
2 cups Equal sugar substitute
1 cup cream
1 tablespoon butter


Prepare fruits. Wash strawberries well, removing leaves and stems. Peel kiwi and cut into half-moon slices. Cut bananas into circles. Peel pineapple and mangoes and cut into cubes. Thread the fruits into bamboo skewers. Chill while making the dip. Strawberry Dip. In a thick-bottomed saucepan melt butter over low heat. Add flour all at once and using a wire whip, whisk thoroughly to cook flour. Slowly pour hot milk while whisking. Combine sugar and egg yolks and stir into mixture. Cook-stir for a few minutes until thick and smooth, not lumpy. Cool. In a blender or food processor, puree strawberries and honey until smooth. Reserve one tablespoon of the puree. Stir remaining puree into prepared milk mixture until completely blended. Drizzle reserved puree over the mixture in a swirl design. Chill and serve cold with fruit kebabs. Chocolate Dip. Put chocolate into a heat proof bowl. In a saucepan, heat cream and butter until bubbles form on the side. Pour into chocolate. Cover bowl and let stand about five minutes to let chocolate melt. When chocolate is melter, stil until smooth. Serve as dip for fruit kebabs. Caramel Dip. In a saucpan, melt sugar over low heat until it turns golden. Make sure it does not burn. Add cream and stir until smooth. Remove from heat and stir in butter. Mix thoroughly. Serve as dip.

Source: www.food.com