Easy Fondue Dessert with Pourable Fruit

Easy Fondue Dessert with Pourable Fruit

I’m not gonna lie… sweet, romantic meals  and moments with my husband are a lot harder to come by now that we have both a toddler and an infant. We try to steal moments of romance where we can, including the small time after bedtime where we are still awake and the baby is still sleeping. Whipping up this sweet, utterly romantic and easy fondue is made super simple by pourable fruit.

Yes, you can make your own pourable fruit by macerating fruit and smashing it up… but, that takes TIME people! Time is absolutely of the essence right now. I’m taking advantage of this no fuss and super yummy product to steal back moments in the day that would have been spent in the kitchen working and now I’m able to spend them dipping things in deliciousness. It is a good trade off, especially since I still get to enjoy the Oregon berries that I love so much.

This dessert can be made for a crowd (as I have in the pictures above) or for two by just changing up the quantities of dippers and pouring just a tad less of the dips. I can’t even call this a recipe as you are simply assembling the platter!

Simple Fondue Dessert for Two or a Crowd

Ingredients/Supplies for this easy fondue dessert:

Please note that this dessert is entirely flexible and can change according to your tastes.

  • Pourable fruit of choice OR purred fruit of choice — We used both Strawberry and Raspberry Oregon Fruit Pourable Fruit Topping
  • 12 oz Chocolate of choice for melting— I chose dark chocolate chunks to melt, but a milk, white, or semi-sweet would be fine as well
  • 1 and 1/4 cups Heavy Cream— This will be used with the chocolate to make it nice and dippable
  • Dipping items— This is the fun part! Choose what you’d like to dip! I chose cream puffs, pears, and bananas. Other good options would be shortbreads, pound cakes, marshmallows, donuts, apple slices or other fruits.
  • Microwave, Double Broiler or heat proof bowl over pot of simmering water

Easy Fondue Dessert


There really couldn’t be anything more simple than this dessert. The only thing you have to prepare at all is the chocolate dip and it is as simple as slowly heating your cream and adding your chocolate to melt.

1. Assemble everything but the chocolate

Assembling this desert is super simple. You only need to cut and put dippers on a platter and fill small bowls with the pourable fruit.

Fruit puree takes a fondue dessert from ordinary to awesome. Fruit Puree takes a fondue dessert from ordinary to awesome.

2. Melt chocolate

Microwave: Heat your cream in the microwave careful not to boil the liquid. I heat it in 15 second bursts for about 1 minute. Every fifteen seconds I give it a little stir. After the cream is heated add in your chocolate and let it sit for a bit. Stir to incorporate. If the chocolate didn’t all melt go ahead and put back in the microwave for short bursts of 15 seconds until melted. Chocolate burns easily, so the short bursts of heat is needed to not burn the chocolate.

Double Broiler or Heat Proof Bowl Over Simmering Pot of Water: Heat your cream in the top bowl, stirring occasionally. Once cream is at a slow simmer (do not boil!) take off the heat and add in the chocolate. Let the mixture sit for a moment. Once you see the chocolate starting to melt. Stir until incorporated. If chocolate doesn’t completely melt, put on heat for just a moment more, stirring the whole time.

 3. Pour chocolate in bowl and serve!

Finally, pour your fondue chocolate mixture into a bowl and serve. The fondue mixture will harden without heat. You can always put the chocolate into a fondue pot, (this tealight warmer (aff link) is a great little fondue pot for a simple chocolate fondue) or extend the time for the dippers by pre-heating your bowl before adding the chocolate.

Simple fondue dessert

Dipping items into the fruit puree breaks up this fondue dessert and makes it feel a lot less heavy than a traditional fondue. It is an absolute pleasure to the tastebuds!

Pourable Fruit

Pick up pourable fruit with actual Oregon grown berries in your freezer section at the grocery store. Visit the Oregon Fruit website to use the product search feature to see where you can pick some up locally. I found mine at the local Fred Meyer, but Portland area has several different grocery stores carrying the Pourable Fruit product.  Or, you can also order pourable fruit in cases  (aff link) from Amazon and pop into your own freezer to be used when you need it! Find out more about Oregon Fruit Products and their pourable fruit by visiting their website OregonFruit.Com.

Thank you to Oregon Fruit Products for sending me a complimentary sample of the pourable fruit — I’ve bought several more since!

Easy Dinner Side: Classic Wedge Salad

Easy Dinner Side: Classic Wedge Salad

These days you rarely see me in the kitchen anymore. My husband has been taking up most of the kitchen duties due to the combination of a killer work commute and the pregnancy. The few days a week that I decide to venture in to make something I either way over do it and create a 9 course meal based on pregnancy cravings, or I choose to go with super quick and simple dinners that I can throw together in less than half an hour. This recipe is the second of the two. I paired this super quick and easy classic wedge salad with a simple (and delicious) stuffed ravioli dish. However, the wedge salad can be a meal in its own right if you are just wanting to put together a delicious and quick Summer meal.

Wedge Salad Recipe

Classic Wedge Salad

Classic Wedge Salad

This recipe makes an easy dinner side for four people or a simple dinner for two!


  • 1 head ice berg lettuce
  • 1/2 lb bacon, cooked & crumbled
  • fresh ground pepper
  • blue cheese crumbles for garnish
  • 1 cup homemade blue cheese dressing
  • OPTIONAL: Cherry tomatoes quartered
  • For Dressing:
  • 1/3 cup blue cheese crumbles
  • 3/4 cup sour cream
  • 2 tablespoons mayonaise
  • 1/4 cup whole milk
  • 2 tablespoons white vinegar
  • Salt & Pepper to Taste


  1. Put all of the ingredients for the dressing into a bowl and whisk together. Refrigerate for up to a week if not using right away.
  2. Cut butt end off of the ice berg lettuce and then quarter the wedge, trying to keep the leaves together as much as possible.
  3. Drizzle the dressing over the iceberg lettuce wedges.
  4. Top with crumbled bacon and optional tomatoes.
  5. Garnish with more crumbled blue cheese and LOTS of freshly ground black pepper.
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Variations on the Wedge Salad

Fun variations on a wedge salad:

  • — Change out the bacon for some lovely crisp chorizo for a flavorful variation on the classic. Try using a smoked bacon or cured Italian meat for another twist.
  • — Add a little Worcestershire sauce to your blue cheese dressing.
  • — Substitute butter milk for the milk and leave out the white vinegar for a tangier dressing.
  • — Change out the lettuce for a more nutritious variation… though, I am a traditionalist when it comes to the lettuce for a wedge salad. I rarely ever eat iceberg lettuce, but when I do it is usually covered in blue cheese and bacon!
  • — Serve miniature versions of this as a side at a party or perhaps a build your own wedge salad bar with a variety of fun toppings.

You can also use a store bought blue cheese dressing for this recipe to make it even simpler. I just happen to like the flavor a freshly made blue cheese dressing!


This post was created in collaboration with Grocery Outlet. All opinions are my own. Thank you for reading and sharing posts that are created in partnership with brands that help support this blog.Grocery Outlet operates 210+ stores in California, Idaho, Nevada, Oregon, Pennsylvania, and Washington.Visit the Grocery Outlet website to find a store near you and sign up for notifications when their new ad comes out! 

Tips for Serving a Multi Course Meal (without a personal chef!)

Tips for Serving a Multi Course Meal (without a personal chef!)

Someday I will hire a personal chef to cater a party for me. Actually, someday, I absolutely will hire this personal chef team and sit back and enjoy being served throughout an entire party. That will be a treat in itself, however, I also really love to cook and serve for my parties. I enjoy the whole process of planning, executing and serving dishes to my guests. Many of my parties are fairly simple with serve yourself or buffet style dishes of foods. Occasionally, I like to serve multi-course meals (either plated or family style) and when I do, I like to use the following tips/tricks/hacks to make the dinner more enjoyable for everyone involved. 

Tips for Serving a Multi Course Meal (without a personal chef)

I am the first person out there that will recommend hiring out (or purchasing out and bringing in) for large parties and life events. I value the talents of others and their ability to make my life easier more than I can say. These tips will work for just about any type of party, big or small, but they still require the work be put in. Hiring a chef, ordering catered items, renting dinner ware, hiring a cleaner or hiring a server are absolutely time and sanity saving options for important events. This list is for someone who really wants to do it themselves, whether because of circumstances or because they enjoy it.

These tips will also help for those trying to save money in their party budget for other area. I do stress that you know your limitations however because saving a few dollars here or there and being disappointed in the end will only make it feel like you wasted the money you did spend. I enjoy throwing parties, preparing dishes, and cooking foods. I’m pretty good about timing things out as well. I am terrible at getting the house spick and span before a party. I often hire that portion out and do the entertaining part of it all myself. Know your talents, your limitations and your resources and have a fantastic party!

1. Prep what you can before the party day.

This seems easy, right? Prep anything and everything you can for your party before the big day hits. It is trickier than it seems however because some items don’t keep as well as other items. Anything that you can prep without compromising the quality should be prepped as far in advance as possible. When creating my menu, I often try to get at least one or two items that can be prepped prior to the big day on the menu. Some menu items that can be prepped early include soups, sauces, vegetable cutting prep and many dessert and drink items. Need a simple syrup for your speciality cocktail? Whip one up nearly a week in advance and store in your fridge. Want to serve a dessert of cookies under ice cream? Prep the cookie dough up to a couple of months in advance and store in your freezer. This works great for home made crackers as well!

2. Pre-plate what you can before the party begins!

A lot of my multi-course parties combine a mix of serving dishes family style and plated. Family style is easier on the chef (and whoever does the dishes afterwards) and the plated style of serving is often easier on guests. I tend to serve the dishes that have to be made or finished during the party as family style and pre-plate (or even pre-dish for an all family style meal) what I can. Salads can often prepped an hour or so before the party, wrapped in cling wrap, and stored in the fridge. If you are serving an individual cheese course or a cheese platter you can also prep these early and put in fridge, just make sure you get it out with enough time to get it to room temperature before serving.

3. Include Entertainment at the Party

Include some form of entertainment at your party so that time between courses goes unnoticed. A little time between courses is actually great because it gives your guests time to really savor the course before it. Too much time can be a drag, but with the rest of these tips and a little entertainment no one will notice a time slag. I often do a photo booth, music, questions at the table or even drink pairings that guests can talk about in between courses.

4. Serve a menu that doesn’t all need to be served HOT.

Planning your menu carefully is very important when you are doing it all and wanting to actually sit down and enjoy your meal with your guests. I try to serve at least a couple of items that can be serve chilled or at room temperature. Salads, appetizers, cheese plates and desserts are easy places to put in items that do not have to stay hot before serving.

5. Utilize warming and cooling appliances.

Take advantage of any and all warming and cooling appliances that you have in your home. I clean out my fridge as much as possible before a coursed meal so that I can pile in pre-prepped plates of items or pre-cut elements that will come together for a portion of the meal. My oven, if not in use, is set to warm and all hot dishes are carefully stored in the warmer so that they can still be served. (Be careful to not let hot food dry out in your warmer. Cover with foil and try not to put in to stay warm for too long.) My crock pot is typically in use for sauces or soups that are prepped in advanced, but need to be served hot.

What tips do you use when serving a multi-course dinner to friends or family? Comment below!

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