Cheese Fondue |
240 mL (1 cup) - cottage cheese creamed
60 mL( 1/4 cup) - milk
15 mL(2 tablespoons) - butter or margarine
22 mL(1 tablespoon + 1 1/2 teaspoons) - cornstarch
dash - garlic powder
1.25 mL (1/4 teaspoon) - dry mustard
180 mL (3/4 cup) - milk
240 mL (1 cup) - pasteurized process sharp cheddar cheese, shredded*
120 mL (1/2 cup) - pasteurized procees Swiss cheese, shredded*
450 g (1-pound) loaf - French Bread cut in cubes
- Mix cottage cheese with 1/4 cup milk in a blender until smooth.
- Melt butter or margarine in a saucepan
- Stir in cornstarch, garlich powder, and dry mustard; mix well.
- add 3/4 cup mil. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes.
- Reduce heat. Stir cottage cheese mixture.
- Add remaining cheeses, stirring until cheeses are melted.
- Serve with cubes of French Bread for dipping into fondue mixture. Yield: six 1/2 cup servings
(Approximate. Does not include bread.)
calories 430
protein 28 g
fat 33 g
carbohydrate 7 g
sodium 880 mg
NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if desired. Keep hot during serving by using an alcohol burner, canned heat, or candle burner.
*American cheese or Swiss cheese may be substituted for the cheddar cheese.
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