Creamy Cheese Fondue

Creamy Cheese Fondue

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From: Diabetic Living Magazine

Green apples, broccoli florets and veggie sticks are the perfect dippers for this decadent cheese fondue.

Ingredients 10 servings

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Original recipe yields 10 servings
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)
  • Fat-free milk
  • 10 cups vegetable dippers, such as broccoli florets, cauliflower florets (see Tips), sweet pepper strips and/or carrot sticks


  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • Serving size: ¼ cup fondue and 1 cup vegetables
  • Per serving: 255 calories; 12 g fat(8 g sat); 5 g fiber; 23 g carbohydrates; 15 g protein; 38 mg cholesterol; 13 g sugars; 527 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2 vegetable, 1 fat, 1 high-fat protein, 1 medium-fat protein, 1 starch

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