Reduced Fat Cabot Cheddar Fondue
Serving Size / Yield
- 2/3 C. low-fat (1%) milk
- 1 Tbs. cornstarch
- 2 cloves garlic, crushed and peeled
- 1 dried bay leaf
- 1/4 tsp. Dijon mustard
- 1 pinch grated nutmeg
- 4 oz. Cabot 50% Reduced Fat Cheddar, grated (1 C.)
- 2 C. raw broccoli florets
- 4 lg. carrots, peeled and cut into spears
- 1/2 pint cherry tomatoes
- 1 lb. small new potatoes, cooked
In medium saucepan, whisk together milk and cornstarch until cornstarch is completely dissolved (tilt pan to check for any remaining lumps). Add garlic, bay leaf, mustard and nutmeg. Place pan over medium-low heat. Whisking constantly, bring mixture to simmer; continue whisking for 1 minute. Add cheese and whisk just until cheese is melted and smooth. Remove from heat, discard bay leaf and transfer mixture to fondue pot or place saucepan on warming tray. Serve surrounded with vegetables for dunking.
Recipe courtesy of Cabot Creamery Cooperative.
Calories 112, Total Fat 4g, Saturated Fat 2g, Sodium 320mg, Carbohydrates 13g, Dietary Fiber 2g, Protein 8g, Calcium 190mg