Any Gruyère works wonderfully here, but the aged kind has a bigger, nuttier flavor. While a double boiler is used in many recipes, you'll need a heavy saucepan and direct heat here to activate the cornstarch and thicken the fondue. Serve with tart, crisp apples and crusty whole-grain bread.
4 ounces Emmentaler or Swiss cheese, shredded (about 1 cup)
1 garlic clove, halved
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1/2 cup 2% reduced-fat evaporated milk
2 teaspoons fresh lemon juice
Est. added sugars 0g
How to Make It
Combine cornstarch and cheeses in a small bowl; toss to coat.
Rub cut sides of garlic on inside of a medium, heavy saucepan; discard clove. Add wine and milk to pan; bring to a simmer over medium.
Add one-third of cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.
Remove cheese mixture from heat; stir in lemon juice. Pour mixture into a fondue pot. Keep warm over low flame.
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