Nutrition per serving may change if servings are adjusted.
1 6.5-ounce package light semisoft cheese with garlic and herb
1½ cups fat-free milk
1 tablespoon flour
2 ounces thinly sliced reduced-fat smoked provolone cheese or provolone cheese, torn
1 ounce Parmesan cheese, shredded ( ¼ cup)
10 cups vegetable dippers, such as broccoli florets, cauliflower florets (see Tips), sweet pepper strips and/or carrot sticks
In a medium saucepan heat and stir semisoft cheese over low heat until melted and smooth. In a medium bowl whisk together 1- ½ cups milk and the flour until smooth. Gradually stir into cheese in saucepan. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Cook and stir for 1 minute more. Gradually add provolone cheese and Parmesan cheese, whisking until cheese is melted before adding more.
Transfer cheese mixture to a fondue pot; keep warm over fondue burner. (Fondue will thicken as it stands. If necessary, stir in additional milk, 1 to 2 tablespoons at a time, to reach desired consistency.) Whisk well before serving. Serve with vegetable dippers.
Tips: If using broccoli and/or cauliflower florets, cook in a small amount of boiling water for 3 minutes or just until crisp-tender.