This recipe allows you to enjoy fondue and keep down the fat and calories at the same time.
INGREDIENTS | SERVES 4–6
- 2 ounces of any reduced-fat hard cheese
- ⅓ cup cranberry juice
- 1 garlic clove
- ½ cup skim milk
- 4 tablespoons margarine
- 2 cups cottage cheese
- 4 tablespoons flour
- 2 tablespoons chopped fresh basil
- Black pepper to taste
- ¼ teaspoon cayenne pepper
- 2 parsley sprigs, chopped
- 1 package breadsticks
Dice the hard cheese. In a metal bowl, combine the skim milk, cottage cheese, basil, parsley, and cranberry juice.
Smash the garlic clove, peel, and cut in half. Rub garlic around the inside of a medium saucepan; discard. Add the margarine and melt on low heat. Stir in the flour.
Add the cottage cheese mixture and the hard cheese. Stir slowly over low heat until the cheese is melted and the mixture thickens. Stir in the black pepper and cayenne pepper. Whisk to remove any lumps in the flour if necessary.
Transfer the mixture to a fondue pot and set on the burner. Serve with the breadsticks for dipping.
Don't worry about bringing refrigerated cheese to room temperature before using it in a fondue. Chilled cheese is easier to cut, and proper cutting speeds up the melting time. If you don't have time to cool the cheese in the refrigerator, try putting it in the freezer 30 minutes prior to making the fondue.