Strawberry Fondue

Recipe from Denean Vreeland

1 – 10 oz pkg frozen strawberries, thawed
¼ C half-and-half
1 tsp cornstarch
½ tsp lemon juice
Angel food cake and fruit

In a food processor, combine the strawberries, cream, cornstarch and lemon juice; cover and process until smooth. Pour into saucepan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Transfer to a fondue pot or 1-1/2 quart slow cooker; keep warm. Serve with cake and fresh fruit.