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Swiss Fondue

3
Points®
Total Time
22 min
Prep
8 min
Cook
14 min
Serves
10
Difficulty
Easy
We’ve found a way to lighten up fondue without sacrificing taste or gooey cheesiness. It starts with substituting pureed beans for some of the cheese, then adding shredded aged Asiago cheese for a flavor boost. Looking for an easy, crowd-pleasing recipe for your next party? This is it. Serve the fondue with bread cubes, steamed and raw vegetables (like broccoli and baby carrots), and slices of tart apple. If you have leftovers, 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.

Ingredients

Canned cannellini beans

19 oz, rinsed and drained

2% reduced fat milk

½ cup(s)

Garlic

½ 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

⅛ 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.
  3. Yields about 2/3 of a cup per serving.

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