FUN-DO FONDUE
Fondues are a hit at our gatherings. The younger crowd dips bread cubes, and the adults like apples and pears. Celery, cucumbers and bell peppers work, too. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 5 ingredients; toss to combine. In a saucepan, combine cream, broth and honey; bring just to a boil, stirring occasionally. Reduce heat to medium-low. Add 1/2 cup cheese mixture; stir constantly until almost completely melted. Continue adding cheese, 1/2 cup at a time, allowing cheese to almost melt completely between additions. Continue stirring until thickened and smooth. Stir in lemon juice., Transfer mixture to a heated fondue pot; keep fondue bubbling gently. Serve with bread, pears and vegetables for dipping. If fondue becomes too thick, stir in a little additional broth.
Nutrition Facts : Calories 166 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 151mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.
MAKE IN MY STOVE-TO-TABLE FUN-DUE POT
Provided by Rachael Ray : Food Network
Categories dessert
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Melt the chocolate together with cream and seasonings over medium-low heat. Transfer to a fondue pot or place over heating unit if using a stove top-safe fondue pot. Serve with dippers of choice.;
UNCLE STU'S FUN-DUE DESSERT BAR
Provided by Stuart O'Keeffe
Categories dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Put the marshmallows in a 10-inch cast-iron skillet or other ovenproof saucepan or skillet; they can be slightly layered on top of each other. Place a sheet of aluminum foil on top to cover the skillet. Bake on the middle shelf of the oven for about 15 minutes.
- Remove the skillet from the oven, remove the foil and raise the oven temperature to low broil. Put the skillet back in the oven and broil until the marshmallows are toasted and browned, 1 to 2 minutes. (Do not walk away from the oven. The marshmallows can burn fast.)
- Wrap the handle of the skillet with an oven mitt or thick kitchen towel (the handle is extremely hot), then serve the marshmallows alongside the bar condiments, letting your guests build their own creations with the cookies, graham crackers, nuts, sauces and fruit.
LOW FAT CHOCOLATE FONDUE
Make and share this Low Fat Chocolate Fondue recipe from Food.com.
Provided by paulamatt
Categories Sauces
Time 20m
Yield 6-12 serving(s)
Number Of Ingredients 8
Steps:
- Mix cornstarch and water in a small saucepan.
- When smooth, add remaining ingredients except fruit and stir over moderately high heat until mixture boils 1 minute.
- Pour into fondue pot to keep warm.
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7 COOKING TIPS FOR MAKING LOW-FAT FONDUE – SHEKNOWS
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- Use lower fat cheeses. The most important part of a good fondue is obviously the cheese. Regular fat cheeses contain about 9 grams of fat per ounce (much of it saturated) while lower fat cheeses have about 5 grams of fat per ounce.
- Add texture with a bean puree. Another way to make a thick, rich fondue without adding more cheese is to add a white bean puree using great northern, cannellini or navy beans.
- Flavor with wine. Adding wine, beer or another liquor will give the fondue another layer of taste without a lot of calories and will help balance out the other flavors.
- Season with herbs and spices. Herbs and spices like rosemary, thyme, sage, curry, chili powder and saffron will deepen the flavor of your fondue without adding fat or calories.
- Fire it up. If you love pepper jack cheese or simply the fire from chilies, add pureed peppers, like roasted red bell peppers or poblanos or chipotle in adobo sauce.
- Keep it warm. The key to maintaining a mouthwateringly melted fondue is to keep it warm. Use a fondue pot or a slow-cooker to serve.
- Serve with a variety of dippers. For dipping, serve whole wheat or whole grain bread cut into bite-sized cubes as well as lightly steamed or raw fresh vegetables like carrots, broccoli, cauliflower and mushrooms.
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