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Curried Cheese Fondue

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Ingredients

1 1
CLOVE CLOVE GARLIC
halved
5 144.5
OUNCES ML/G WHITE WINE
dry
1 5
TEASPOON ML LEMON JUICE
2 1E+1
TEASPOONS ML RED CURRY PASTE *
8 231.2
OUNCES ML/G GRUYERE CHEESE
grated
6 173.4
OUNCES ML/G CHEDDAR CHEESE
grated
1 5
TEASPOON ML CORNSTARCH
2 3E+1
TABLESPOONS ML SHERRY
dry

Directions

Rub the inside of the fondue pot with cut clove of garlic.

Pour in wine and lemon juice and heat gently until bubbling.

Reduce the heat to low, add curry paste and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently.

In a small bowl, blend cornflour smoothly with sherry, then stir into cheese mixture and continue to cook for 2 to 3 minutes until mixture is thick and smooth, stirring frequently.

Do not allow fondue to boil.

Serve with pieces of Nan bread.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 227 61% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 264mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 26g
Vitamin A 9% Vitamin C 1%
Calcium 42% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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