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Cheese Fondue #1

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Recipe

 

Yield

4 servings

Prep

25 min

Cook

20 min

Ready

45
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
8 ounces swiss cheese
diced
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8 ounces gruyere cheese
diced
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2 tablespoons all-purpose flour
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1 clove garlic
halved
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2 cups white wine
dry
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1 tablespoon lemon juice
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3 tablespoons kirsch (cherry brandy)
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1 loaf french bread
cut into 1 inch cubes
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g swiss cheese
diced
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231.2 ml/g gruyere cheese
diced
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3E+1 ml all-purpose flour
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1 clove garlic
halved
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473 ml white wine
dry
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15 ml lemon juice
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45 ml kirsch (cherry brandy)
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1 loaf french bread
cut into 1 inch cubes
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Directions

Place cheese in plastic bag; sprinkle with flour.

Toss until cheese is coated.

Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine.

Heat over low heat just until bubbles rise to surface (wine must not boil).

Stir in lemon juice; add cheese, about ½ cup at a time, stirring constantly with wooden spoon.

Stir until cheese is melted.

Stir in kirsch.

Pour into ceramic fondue pot over low heat.

Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion.

Note* The Swiss cheese should be aged at least 6 months.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 22164% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 138mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 30g
Vitamin A 9% Vitamin C 3%
Calcium 47% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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