Warm Cheese Fondue
PersonalPoints™ per serving
We have a secret ingredient that boosts the creaminess of this fondue and enhances the cheesy flavour. It’s cauliflower rice! The small pieces quickly steam until very tender, then get blended with a little cornstarch and nonfat evaporated milk before being combined with a splash of white wine and aged Gruyere cheese. If you’d rather use an immersion blender, make sure to take your time so the mixture gets as smooth as possible. Serve with your favourite veggies or make it a full meal by adding sausage, potatoes, and apples like we did here.
Uncooked cauliflower rice
12 oz, fresh
Fat free evaporated milk
¾ cup(s), (6 fluid ounces)
⅓ cup(s), dry variety
6 oz, aged, shredded, or other variety
- Place the cauliflower rice in a medium saucepan; add ½ cup water. Cover and cook over medium-high until very tender and most of the liquid has evaporated, 8 to 10 minutes. Spoon the mixture into a blender; rinse out the pan. Add the milk and the cornstarch to the blender; blend on high speed until very smooth, 30 seconds to 1 minute.
- Pour the cauliflower mixture into the saucepan; stir in the wine. Bring the mixture to a simmer over medium-low heat, stirring frequently. Reduce the heat to low. Gradually add the cheese, stirring until the cheese melts. Remove from the heat; stir in the nutmeg. Pour into a fondue pot or bowl and serve with vegetables.
- Serving size: about 1/4 cup