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Cheese Fondue #1

 

41

Yield

4

servings

Prep

25

min

Cook

20

min

Ready

45

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

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

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

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 22164% of calories 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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