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Classic Swiss Fondue

2 1/2 tablespoons flour
1 cup fat-free chicken broth
2/3 cup evaporated skim milk
1/2 teaspoon brandy extract
2 ounces reduced-fat Swiss cheese -- shredded
2 tablespoons reduced-fat parmesan cheese -- grated
3 ounces reduced-fat cream cheese -- cubed
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 French bread loaf -- cubed

Rub inside of fondue pot or saucepan with cut sides of garlic. Discard garlic. Whisk flour and 1/4 cup broth in a measuring cup until blended. Add remaining broth and milk to pot, and heat over low heat until very hot but not boiling. Whisk in extract and flour mixture. Cook, stirring constantly, until mixture thickens slightly, 2 to 6minutes.Stir in Swiss, Parmesan and cream cheeses, pepper and nutmeg. Cook, stirring constantly,until cheese melts and mixture is very smooth. Transfer to a fondue pot, slow cooker, or casserole with a warming unit. Serve with bread cubes.


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