Chocolate Fondue

About 2 1/2 cups, about 8 servings

1 (3-oz.) pkg. cream cheese* at room temperature
1/2 C. half-and-half **
16 oz. bittersweet or semi-sweet or milk chocolate or sweetened
white chocolate broken in small pieces.
1/2 C. cherry, orange, coffee, chocolate, almond liqueur, Kirsch,
Cointreau, or Brandy***

For dipping try bite-size pieces of pound cake or angel food cake,
doughnut holes, marshmallows, fresh pineapple, banana, melon,
apple or pear wedges, orange segments, whole strawberries, sweet
or maraschino  cherries 

Beat cream cheese until smooth. Add half-and-half, beating constantly,
pour cheese mixture into electric fondue pot, set at low temperature.
Add chocolate pieces, a few at a time, stirring constantly until sauce
is thick and smooth. Stir in liqueur. Serve bite-sized pieces of pound
cake, chunks of angel-food or sponge cake, big marshmallows or
fresh fruit for dipping.

May substitute:

*Low fat cream cheese

 **1/2 cup milk or reduced-fat or skim milk, if desired.

*** May omit liqueur or brandy; add 1/2 cup additional half-and-half or
milk or reduced-fat or skim milk to fondue mixture. Or try a tsp. of
flavoring of choice

NOTE: If an electric fondue pot is not available, use a regular fondue
pot set over a flame or the top of a double boiler over hot water.

.Chocolate Mint Fondue: Substitute 3 or 4 tablespoons crème de
menthe for the Cherry Herring. For a more mint flavored fondue,
substitute 1 (8-ounce) package mint-flavored chocolate pieces for 1
package milk chocolate or add 1/2 to 1 teaspoon mint flavoring.