Dessert Dips and Sauces Featured Recipes — 14 February 2015

So sinfully rich and delicious, nobody will know it’s a healthy dessert!

By: Jodie Shield, RDN

This Valentine’s Day get out your fondue pot and go skinny-dipping! Treat your sweetheart to my rich, creamy homemade Dark Chocolate with Sea Salt fondue recipe, which I created for FitStudio. This no-guilt dessert is sinfully easy to make and healthy, too. Compared to other types of chocolate, dark chocolate has twice as many flavonoids – – powerful antioxidants that help lower blood pressure and prevent heart attacks. Instead of heavy cream, I use evaporated skim milk, which cuts the calories but not the flavor. Sometimes I toss in a few chopped nuts. Add some fresh strawberries and its love at first light bite! Some other sweet desserts to try: Heart-Healthy Chocolate Brownies and Frozen Peanut Butter Fudge Pie. Both are on my new app Time To Eat Healthy!

Dark Chocolate with Sea Salt Fondue

Makes 2 ½ cups

Prep Time: 10 minutes

Cooking Time: 10 minutes


  • 1 (8 ounce) can evaporated fat-free milk
  • 12 ounces dark chocolate chips (60-70 % cacao)
  • ¼ teaspoon coarse sea salt
  • Skinny dipp-ables such as strawberries, pineapple chunks, apple slices, dried apricots, angel food cake squares – what ever you’re in the mood for!


  1. Warm milk in large saucepan over moderate heat just until tiny bubbles appear. Add chocolate chips and whisk until smooth; add sea salt and stir.
  2. Quickly transfer to fondue pot heated at low (electric) or use a low flame.
  3. Arrange skinny dipp-ables on a platter around chocolate pot. Use fondue forks to dip fruit into melted chocolate mixture. Eat immediately.
  4. Love note: Overtime, if fondue becomes too stiff, add a little extra milk – it will help it last a little longer.

Nutritional Information per 1 tablespoon serving (without fruit): 54 calories, 1 gram protein, 5 grams carbohydrate, 3 grams fat, 2 grams saturated fat, 0.5 milligram cholesterol, 0.5 gram fiber, 20 milligrams sodium

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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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