Easiest Three-Cheese Fondue from Healthy Diabetic Recipes

Easiest Three-Cheese Fondue Recipe

Recipe Ingredients:

1 tbsp margarine
1/4 cup finely-chopped onion
2 garlic cloves, minced
1 tbsp all-purpose flour
3/4 cup reduced-fat (2%) milk
2 cups shredded mild or sharp Cheddar cheese, (8 oz)
1 package cream cheese - (3 oz), cut into cubes
1/2 cup crumbled blue cheese - (2 oz)
1/8 tsp ground red pepper
4 drops hot pepper sauce - (to 6)
Breadsticks and assorted fresh vegetables, for dipping

Recipe Instructions:

Heat margarine in small saucepan over medium heat until melted. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Stir in flour; cook 2 minutes, stirring constantly.

Stir milk into saucepan; bring to a boil. Boil, stirring constantly, about 1 minute or until thickened. Reduce heat to low; add cheeses, stirring until melted. Stir in red pepper and pepper sauce. Pour fondue into serving dish. Serve with dippers.

This recipe yields 8 (3-tablespoon) servings.

Exchanges Per Serving: 1 Meat, 3 Fat.

Nutrition Facts: Calories 207; Calories from fat 74%; Total Fat 17g; Saturated Fat 10g; Protein 10g; Carbohydrates 3g; Cholesterol 48mg; Sodium 334mg; Dietary Fiber 1g.

Hint: For a special touch, sprinkle fondue with parsley and ground red pepper.

Lighten Up: To reduce the total fat, replace the Cheddar cheese and cream cheese with reduced-fat Cheddar and cream cheeses.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-29-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 8

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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