The alpine cheeses in this healthy cheese fondue recipe by Laura Werlin are known for melting smoothly, which is key in a fondue. Adding vegetables brings texture and bonus nutrition, while complementing the buttery nuttiness of each cheese. To serve 12, plan to offer 6 cups of cut-up vegetables for dipping, such as steamed broccoli and cauliflower florets or strips of raw fennel and red bell pepper. Source: EatingWell Magazine, November/December 2016

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Ingredients

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Directions

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  • Fill a fondue pot (or small slow cooker) with very hot water and set aside to warm.

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  • Heat oil in a large skillet over medium heat. Add fennel and onion and cook, stirring often, until translucent, 8 to 10 minutes. Add tomatoes, salt and pepper; cook, stirring occasionally, until any liquid evaporates, 2 to 4 minutes. Remove from heat.

  • Combine both cheeses, flour, fennel seeds and cayenne in a medium bowl.

  • Heat wine in a medium heavy-bottomed saucepan over medium heat until hot, but not boiling. Add the cheese mixture a handful at a time, stirring until melted before adding more. Remove from heat and stir in the vegetable mixture.

  • Drain and dry the fondue pot (or slow cooker). Pour in the fondue and keep warm over a low flame (or on the warm setting) to serve. Stir in a teaspoon or two of flour if your fondue starts to separate.

Tips

Equipment: Fondue pot or small slow cooker

Nutrition Facts

202 calories; 13 g total fat; 7.1 g saturated fat; 37 mg cholesterol; 175 mg sodium. 143 mg potassium; 6.3 g carbohydrates; 1 g fiber; 2 g sugar; 11.1 g protein; 536 IU vitamin a iu; 5 mg vitamin c; 13 mcg folate; 346 mg calcium; 19 mg magnesium;

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