Puffy Baked Fondue
Yield
servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
separated |
|
| 1 | tablespoon |
white wine
dry |
|
| 1 ½ | cups |
french bread
cubed |
*
|
| 1 | cup |
milk, skim
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | ounces |
swiss cheese
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
separated |
|
| 15 | ml |
white wine
dry |
|
| 355 | ml |
french bread
cubed |
*
|
| 237 | ml |
milk, skim
|
|
| 1.3 | ml |
salt
|
|
| 57.8 | ml/g |
swiss cheese
sliced |
|
Directions
In a small mixer bowl, beat egg whites until stiff peaks form (tips stand straight). Set aside.
In another small bowl beat egg yolks, milk, wine, and salt until smooth.
Fold into egg whites.
Spray two 12 ounce individual casseroles with nonstick spray coating.
Divide bread between casseroles.
Top with cheese; pour egg mixture over bread and cheese.
Bake, uncovered, in 350℉ (180℃) F oven for 20 to 30 minutes or until golden.
Try sourdough French bread for a little different flavor.
