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Cheese Fondue
1 1/2 cups dry white wine*
2 or 3 large cloves garlic, peeled
1 pkg. (8 oz.) fat-free cream cheese
2 cups (8 oz.) shredded fat-free Swiss cheese
1 Tbsp. flour
Salt, cayenne, and black pepper, to taste
French, or Italian, bread, cubed, for dipping
Heat wine and garlic cloves to boiling in medium saucepan; reduce heat and boil gently until reduced to 3/4 cup. Discard garlic.
Add cream cheese and cook over low heat, stirring until melted and smooth. Toss shredded cheese with flour; add to saucepan and cook, stirring constantly, until melted.
Season to taste with salt, cayenne, and black pepper.
Serve in fondue pot or bowl with bread cubes (not included in nutritional data) for dipping. Yield: 8 servings.
Chef's Notes: If fondue becomes too thick, it can be thinned with white wine, fat-free milk, or water.
*Three-fourths cup fat-free milk can be substituted for the wine. Simmer with garlic 5 minutes, then proceed with recipe as above.
"I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find."
James Beard
What we call 'cantaloupe' in the U.S., is actually a muskmelon. The true cantaloupe is a European melon named after a castle’s gardens in Italy. The cantaloupe was supposedly named for Cantalou, a former Papal garden near Rome, where the variety was developed.
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