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.

Sidney Fry, MS, RD
This Story Originally Appeared On cookinglight.com

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Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 14 (serving size: about 2 tbsp. fondue)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cornstarch and cheeses in a small bowl; toss to coat.

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  • 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.

Nutrition Facts

83 calories; fat 5g; saturated fat 3g; mono fat 1.4g; poly fat 0.2g; protein 5g; carbohydrates 3g; cholesterol 18mg; sodium 74mg; calcium 169mg; sugars 1g.
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