Fondue (Lower Fat Version)
Cheese (eg, Cheddar, Edam)
Milk & White
Wine or Beer (proportion
Margerine, Butter or Oil (Pure Olive, Canola etc)
To taste (if desired):
French Mustard (Dijon or Wholegrain)
Salt & Pepper
Make a thick
White Sauce with a combination of milk and wine or beer, then stir
in grated cheese and seasonings to taste. Stir constantly and do
not boil, or it may separate.
Serve with cubes
of bread or vegetables (eg Mushrooms, Cauliflower florets). Use
forks to dip the bread into the fondue.
Note: You can
keep this warm with a fondue burner or candle-warmer, or you can
just stick it in the Microwave for ten seconds when it goes cold.
of cheeses work well - eg, Cheddar with a little Danish Blue, Edam
with a little Smoked. Feta doesn't melt well, so it's not suitable
for fondue. If you use a high-fat strongly flavoured cheese such
as a matured Cheddar or Parmesan, you don't need to use very much
cheese. This is still hardly a low-fat dish, but compared to a traditional
cheese fondue it's not so bad.