For Dipping:
Strawberries, sliced bananas, fresh pineapple cubes and angel food cake or pound cake; cut in bite-size pieces.

Combine all ingredients in a small-size heavy-bottomed saucepan. Cook over medium-low heat, stirring constantly, until the mixture is melted and smooth.

Transfer fondue to a ceramic fondue pot and keep warm over a burner. Serve with fruit and bite-size cake pieces for dipping.

Leftover fondue may be kept covered in the refrigerator for 2 to 3 days. Gently reheat to serve.

Recipe Courtesy of The American Dairy Association (I Love Cheese).