Swiss Fondue

3
Total Time
22 min
Prep
8 min
Cook
14 min
Serves
10
Difficulty
Easy
Fondues, the quintessential sixties gourmet treat, are back in style.

Ingredients

canned cannellini beans

19 oz, rinsed and drained

2% reduced fat milk

½ cup(s)

garlic clove(s)

½ medium clove(s)

white wine

¾ fl oz

Swiss cheese

5 oz, Gruyère variety, grated

asiago cheese

1 oz, aged, grated

cornstarch

2 tsp

water

1 Tbsp

brandy

½ fl oz, kirsch variety, (optional)

ground nutmeg

tsp

Instructions

  1. Place the beans and milk in a food processor; puree, scraping the sides of the work bowl frequently, until absolutely smooth, at least 3 minutes.
  2. Rub a medium nonreactive saucepan with the garlic; discard the garlic. Pour the wine into the saucepan and bring to a simmer over medium heat. Add the Gruyère cheese and Asiago cheese, a handful at a time, stirring constantly with a wooden spoon in a zigzag motion, until the cheese is melted, 5–8 minutes (do not boil or the cheese will clump). Stir in the bean mixture, dissolved cornstarch, kirsch (if using), and nutmeg; continue cooking, stirring gently, until smooth and slightly thickened, 5–6 minutes longer. Transfer to a large fondue pot and set over moderate heat. Serve at once. Yields about 2/3 of a cup per serving.

Notes

If you’ve avoided the trend fearing a diet disaster, here’s salvation: We’ve found a way to make fondue a lot more SmartPoints-friendly without sacrificing taste or gooey cheesiness. It starts with substituting pureed beans for some of the cheese, then adding some shredded aged Asiago cheese for a flavor boost. This recipe makes enough for you to throw a fondue party; serve it with bread cubes, steamed vegetables like broccoli and carrots, and/or slices of tart apple.If you have leftover fondue, it will keep, covered, in the refrigerator for three days. To reheat, place it in a microwavable bowl, cover loosely, and cook on Medium power, stirring every 10 seconds or so, until just melted. Kirsch, a German brandy distilled from cherries and cherry pits, is a traditional ingredient in Swiss fondue—but it’s strictly optional in ours. The tablespoon called for contributes less than 5 calories per serving.

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