Cheddar Harvest Fondue
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
milk
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | teaspoons |
onion powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
ground |
*
|
| ¾ | cup |
apple juice
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 ½ | cups |
cheddar cheese, very old, sharp
shredded |
|
| 4 | cups |
bread, italian
cut in 1-inch cubes |
* |
| 4 | cups |
vegetables
assorted, blanched, cut in bite-size pieces |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
milk
|
|
| 15 | ml |
dijon mustard
|
|
| 1E+1 | ml |
onion powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
ground |
*
|
| 177 | ml |
apple juice
|
|
| 59 | ml |
all-purpose flour
|
|
| 355 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 946 | ml |
bread, italian
cut in 1-inch cubes |
* |
| 946 | ml |
vegetables
assorted, blanched, cut in bite-size pieces |
Directions
In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper.
Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir until melted.
Transfer to a fondue pot; keep warm.
Serve with bread cubes and assorted vegetables.
This makes 4 portions (about 2 cups).
